Snails Florentine Recipe

Name: Snails Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 drained snails cooked in court-bouillon (see recipe); 6 tablespoons butter; 3 tablespoons finely chopped shallots; 1/2 teaspoon finely minced garlic; 1 cup loosely packed watercress leaves; 4 cups loosely packed spinach leaves; 1 cup loosely packed parsley leaves; 1/4 teaspoon Tabasco sauce; 1 teaspoon anchovy paste; 2 teaspoons Pernod or Ricard

Servings: persons

36 drained snails cooked in court-bouillon (see recipe)
6 tablespoons butter
3 tablespoons finely chopped shallots
1/2 teaspoon finely minced garlic
1 cup loosely packed watercress leaves
4 cups loosely packed spinach leaves
1 cup loosely packed parsley leaves
1/4 teaspoon Tabasco sauce
1 teaspoon anchovy paste
2 teaspoons Pernod or Ricard

1
Preheat oven to 400 degrees.
2
Prepare the snails and set them aside.
3
Heat the butter in a saucepan and add the shallots and garlic.
4
Cook, stirring, until wilted.
5
Add the watercress, spinach and parsley and cook, stirring, until the leaves wilt, about 30 seconds.
6
Put the mixture into the container of a food processor or electric blender.
7
Blend to a fine puree.
8
There should be about one cup or slightly less.
9
Spoon and scrape the mixture into a mixing bowl and add the Tabasco sauce, anchovy paste and Pernod or Ricard.
10
Blend well.
11
Fill each of 36 snail shells (natural, ceramic or otherwise) with one cooked snail.
12
Spoon enough of the spinach mixture into the shells to fill.
13
Arrange the filled shells on baking dishes or snail dishes.
14
Place in the oven and bake 10 minutes.
15
Serve piping hot.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 36 drained snails cooked in court-bouillon (see recipe), 6 tablespoons butter, 3 tablespoons finely chopped shallots, 1/2 teaspoon finely minced garlic, and more.

Yes, Snails Florentine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Snails Florentine

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