I haven’t made snails in years but am fixing them tomorrow. I have shells so not interested in any other way. This recipe sounds just perfect to me. Any opinions or suggestions? TIA.
I’d skip the brandy and might increase the garlic. That’s a lot of parsley, too much if it’s not the mild Italian kind.
Made it as written and they were super. I might increase the garlic next time as to me garlic and butter are really the ‘taste’ of snails. As a side note I thought I didn’t have any brandy but then found one of those (airline-type) minis. They’re so handy for things you don’t normally have on hand.