Halloween Recipe: Snips and Snails
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It’s a well-known fact that wicked witches love to eat children, but have you ever wondered why? If you pay close attention to the nursery rhyme, you’ll see that children are divided into two distinct categories; boys and girls.
For the girls, it’s no wonder witches find them so tasty. Being made of sugar and spice and everything nice makes them perfect for dessert. But what about little boys?
According to the rhyme, little boys are made of “Snips and snails, and puppy dog tails.” Now, I admit, I’ve never had puppy dog tails (because let’s be honest, Lucifur would probably kill me in my sleep if I did), but if they’re anywhere near as good as these snips and snails, well…I can’t say I blame the wicked witches…not one bit.
To make your own snips and snails, you will need:
- 18-24 large empty and clean snail shells
- 1 can of extra-large French snails
- 1/2 cup room temperature butter
- 1 cup parsley, finely chopped
- 1 Tablespoon white wine
- 1 1/2 Teaspoons kosher salt
- Pinch of ground nutmeg
- 2 Tablespoons garlic, crushed
- 1 large shallot, diced
- 1/4 cup parmesan cheese, shredded
Preheat your oven to 450F/232C. Double check to make sure your shells are clean and dry and arrange in a single layer in a baking dish, open ends up. I’ve found it’s easiest to keep the shells facing up by making small rings out of tin foil and setting the shells into those.
Next, open and drain your escargot.
In a food processor, combine everything except your escargot and parmesan cheese. Pulse until thoroughly combined but not over blended. You should end up with a thick paste. If you blend too much, the heat will melt the butter, making your mixture too thin. If you find it heating up too much, place in the fridge for 3-5 minutes and then continue to pulse.
Transfer the parsley garlic butter mixture to a piping bag and snip off the end. Pipe about 2 teaspoons of your parsley garlic butter into each of the shells. Gently tuck a single escargot into each shell on top of the parsley garlic butter and top with more parsley garlic butter.
Once each shell is filled to just overflowing, sprinkle each one with a little parmesan cheese.
Bake in the oven for 10-15 minutes or until the snails are sizzling and the garlic butter is bubbling.
Remove from the oven and serve hot with fresh slices of well-buttered garlic toast.
Serve this disgustingly delicious appetizer to all your favorite crones and watch them disappear…like magic, no children required!
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