Baked snails in garlic butter served with a crispy bacon citrus bitter leave salad

Serve up a splendid French dish, with Michel Lemoine's recipe for tasty garlic butter snails with a deliciously crisp salad
By Michel Lemoine
Baked snails in garlic butter served with a crispy bacon citrus bitter leave salad
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 48 snails, drained, plus 48 snail shells
  • 500 g butter, softened
  • 12 cloves garlic, finely chopped and crushed
  • 8 tbsp flat leaf parsley, finely chopped
  • 1 tsp tabasco
  • 1 tsp Worcestershire sauce
  • 1 shots pastis
  • 6 tbsp breadcrumbs
  • 1 pinches black pepper

For the salad:

  • 1 packets rocket
  • 1 bunches watercress, torn into sprigs
  • 1 small radicchio, cut in half and finely sliced across
  • 8 slices rindless streaky bacon
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 pinches black pepper
  • 12 orange segments
  • 12 grapefruit, segments
  • 2 endive, belgian, leaves only


1. Preheat the oven to 170ÂșC/gas 3. Bring a pan of water to the boil. Add the snails and simmer for about two minutes. Drain, refresh with cold water and drain again.

2. Place the butter, garlic, parsley, Tabasco, Worcestershire sauce, pastis, breadcrumbs, salt and freshly ground pepper and process until smooth.

3. Put a little of the garlic butter into each shell then add one snail per shell. Cover each snail with more garlic butter until the shells are full.

4. Place the snails in an ovenproof serving dish. (The holes must face up so the butter when it is cooked stays in the shell). Bake for around 8-10 minutes in the oven until the butter bubbles.

5. In the meantime, make the salad. Mix together the rocket, watercress and radicchio. Grill the bacon until crispy. Combine together the olive oil, lemon juice and season with salt and freshly ground pepper, then mix through the leaves.

6. Place the Belgian endive on the outside of the plate in a star shape, put the dressed salad leaves in middle of the plate, scatter the orange and grapefruit segments around the leaves and place the crispy bacon on the top.

7. Take the snails out of the oven and serve immediately with the salad.

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