European > French

Stuffed Snails with Cheese and Herbs Recipe

Ingredients with Measurements:
- 12 large snails, shells removed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- Salt and pepper to taste

Special Equipment Needed:
- 12 snail shells
- Baking sheet

Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add parsley, chives, and basil to the skillet and cook until herbs are wilted, about 1 minute.
4. Remove skillet from heat and stir in Parmesan and mozzarella cheeses.
5. Place snail shells on a baking sheet.
6. Stuff each shell with the cheese and herb mixture.
7. Bake for 15 minutes, or until cheese is melted and bubbly.
8. Serve hot.

Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: 375°F
Serving Size: 12 stuffed snails

Nutritional Information:
Calories: 100
Fat: 8g
Carbohydrates: 2g
Protein: 5g

Substitutions for Ingredients:
- Olive oil can be substituted with butter or vegetable oil.
- Fresh herbs can be substituted with dried herbs.
- Parmesan cheese can be substituted with other hard cheeses such as cheddar or Gruyere.
- Mozzarella cheese can be substituted with other soft cheeses such as feta or ricotta.

Variations:
- Add other herbs such as oregano or thyme.
- Add other vegetables such as mushrooms or bell peppers.
- Add cooked bacon or sausage.

Tips and Tricks:
- Make sure to thoroughly clean the snail shells before stuffing.
- If the shells are too large, you can cut them in half.
- For a spicier version, add a pinch of red pepper flakes.

Storage Instructions:
Stuffed snails can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat stuffed snails in the oven at 350°F for 10 minutes, or until heated through.

Presentation Ideas:
- Arrange stuffed snails on a platter and garnish with fresh herbs.
- Serve stuffed snails in individual ramekins.

Garnishes:
- Chopped fresh parsley
- Chopped fresh chives
- Grated Parmesan cheese

Pairings:
- White wine
- Roasted vegetables
- Salad

Suggested Side Dishes:
- Roasted potatoes
- Steamed vegetables
- Garlic bread

Troubleshooting Advice:
- If the cheese is not melting, increase the oven temperature to 400°F.
- If the cheese is burning, reduce the oven temperature to 350°F.

Food Safety Advice:
- Make sure to thoroughly clean the snail shells before stuffing.
- Store stuffed snails in the refrigerator and consume within 3 days.

Food History:
Stuffed snails have been a popular dish in many cultures for centuries. The French have been eating snails since the Roman era, and they are still a popular dish today.

Flavor Profiles:
Stuffed snails are savory and cheesy, with a hint of herbs and garlic.

Serving Suggestions:
Stuffed snails are best served as an appetizer or side dish. They can also be served as a main course with a side of roasted vegetables or salad.

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Region: French

Taste: Savory, Rich, Creamy, Herbal, Cheesy