Snails draped in flaky phyllo pastry, optionally in mushrooms.
|12 medium||Mushroom Caps, optional|
|2 Tbsps.||Parsley, snipped|
|2 whole||Shallots, minced|
|2 cloves||Garlic, pressed|
|1&1/2 sticks||Butter, lightly salted, divided usage|
|1/4 tsp.||Nutmeg, ground|
|1/2 tsp.||Cracked Black Pepper|
|6 sheets||Phyllo Dough, *see Note|
If using the Mushroom Caps, clean and if necessary, remove the stems. Measure and set aside the snipped Parsley and minced Shallots. Peel the Garlic cloves.
Drain and rinse the Snails, then set aside to dry on paper towels. My intuition has told me to remove any of the white, kind of slimy part while rinsing, but you probably don't have to do that.
In a small skillet, melt one stick of Butter. Add the parsley and shallots. Press the garlic into the butter. Add the Nutmeg and Cracked Pepper. Sauté 1 to 2 minutes. Remove from the heat. Stir in the snails, and the mushrooms if using, to coat in butter. Set aside.
Preheat an oven to 400°F.
Melt the remaining half stick of butter. Using a pastry brush, apply a thin layer of butter between 8-12 sheets of Plyllo Dough, see Notes. Using a sharp knife, cut the buttered layers into 2"x2" squares or use a sharp biscuit cutter about 2" in diameter to cut out circles of buttered layers.
Using the pastry brush, coat the bottom of an oven proof dish big enough to hold all the snails, with some of the butter from the skillet. I like to use a cast iron skillet, especially if I am using the mushroom caps rather than my special ceramic dish meant to look like snail shells.
If using the mushroom caps, place them upside down in the pan. Spoon a little of the butter into the cup of each cap and place one snail in each. Otherwise simply set the snails evenly spaced in the pan. Gently cover and press each snail with phyllo dough. Brush or drizzle any remaining butter from the skillet over the dough and into the pan.
Bake for 8 - 12 minutes until the dough looks browned and flaky, but don't let it burn.
The phyllo dough I use comes frozen in two sealed rolls of 18 sheets about 9" wide and 13" long. You'll only need 8-12 of the 18 sheets unrolled about 7". Phyllo dough is so delicate I have never been able to find another use for the remainder from one sealed roll. There's an art to unrolling one sheet, buttering it, then another atop it, buttering it, etc. until you have 8-12 buttered layers. The trick is to not let the sheets be exposed to dry air before getting buttered. An ever so slightly damp cloth or paper towel can be helpful to cover the yet to be buttered dough. I wring out a dampened cloth, then microwave it, unfold it and let the steam escape while it cools to leave it ever so slightly damp. Once buttered and no longer exposed to air, these can be prepared in advance and saved wrapped in waxed paper, even refrigerated if far in advance.
When I originally made these and being unaware of phyllo dough, I used 6 Pillsbury Flaky Biscuits, peeling each biscuit's layers to be half the thickness and then brushing those in butter before placing atop the snails. Not as good as the phyllo dough but faster, easier and more convenient.
Source: My modification from the back of my first can of snails.
Yield: 12 pieces
Nutrition Facts per Serving:
25g Fat (84.7% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
Copyright 2006-2022 by Keith Langeneckert. All rights reserved.