Snails Florentine
Ingredients
Instructions
- Preheat oven to 400 degrees.
- Prepare the snails and set them aside.
- Heat the butter in a saucepan and add the shallots and garlic.
- Cook, stirring, until wilted.
- Add the watercress, spinach and parsley and cook, stirring, until the leaves wilt, about 30 seconds.
- Put the mixture into the container of a food processor or electric blender.
- Blend to a fine puree.
- There should be about one cup or slightly less.
- Spoon and scrape the mixture into a mixing bowl and add the Tabasco sauce, anchovy paste and Pernod or Ricard.
- Blend well.
- Fill each of 36 snail shells (natural, ceramic or otherwise) with one cooked snail.
- Spoon enough of the spinach mixture into the shells to fill.
- Arrange the filled shells on baking dishes or snail dishes.
- Place in the oven and bake 10 minutes.
- Serve piping hot.
Nutrition & Diet Analysis (per serving)
471
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).