100ml dry white wine
1 tin of snails, drained, usually contains about 2 dozen per tin
½ tspn pastis (optional)
½ tspn lemon juice
pinch of salt
ground black pepper
Combine the butter, anchovies, garlic, parsley, lemon juice, pastis, salt and pepper and mix well. Flatten the mixture between two sheets of baking paper and chill until hardened.
Preheat the oven to 200C.
Rinse the snails in a couple of changes of fresh water and drain. Combine the vegetable stock, wine and drained snails and simmer for 10 minutes and drain.
If you don’t have a traditional snail dish, arrange half the snails each in two small gratin dishes and top each with half of the chilled butter mixture.
Bake for about 6 minutes in the oven or until snails are warm and the butter is melted and golden on the top.
Recipe adapted from the book, Cuisiner avec la poterie de Soufflenheim, Colmar.