Gail’s Snails
Ray and Gail Thompson, our sailing buddies on Windy Liz, served us these delicious snails as appetizers one night in the Bahamas.
Butter sauce for 1 dozen snails:
Blend one stick of butter, 1 clove finely chopped garlic, 1 tsp. finely chopped shallots, 1 tsp. finely chopped parsley, 1 tsp. finely chopped basil, 1 tsp. Italian seasoning, and salt & pepper to taste. (A dash of brandy or Madeira also may be added.)
If using canned snails, drain contents of can. Clean snail shells in boiling water. Please a bit of the butter sauce in each shell, then place a snail in each shell and cover with the rest of the butter sauce. Please the prepared snails in a hot oven (about 400 degrees) until snail butter is bubbling. Serve hot.
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