If you can get past the mental associations that most of us probably have with snails and related critters, these are a delicious and unique appetizer that are definitely worth the time and expense. The expense is especially worth it if you can find these in a frugal fashion.

This, unsurprisingly, is an Anthony Bourdain recipe.


(We know they’re heinous…)

18 snails                                           $4.99

1 shallot, thinly sliced               $0.56

1/2 cup white wine                     $0.50*

1/2 head of garlic                        $0.42

1 ounce parsley leaves              $1.69

4 ounces butter                            $0.62

salt and pepper, to taste           $free (ish)

9-12 slices of baguette              $0.30

Total Cost                                       $9.08

In a sauté pan, combine the snails, shallot, and white wine. Bring to a simmer and cook for 15 minutes. Now, drain and set the snails aside.

In the food processor, combine the garlic and parsley and pulse until finely chopped. Add the butter and process until the mixture is a smooth, green paste. Season with salt and pepper.

Line a clean sauté pan with the baguette slices and top each with a healthy dose of the parsley garlic butter. Melt over medium high heat. When the butter is liquefied, add the snails to each baguette. Remove from heat and serve immediately when the butter begins to sizzle. ENJOY!



Why no shells?

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