Snail Parcels with Vermouth

Ingredients:

• 12 large snails
• 1 tbsp unsalted butter, melted
• 1 clove garlic, minced
• 1/4 cup vermouth
• 1/4 tsp salt
• 1/4 tsp black pepper
• 12 small squares of puff pastry
• 1 egg, lightly beaten

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Remove the snails from their shells and rinse them under cold water. Pat them dry with a paper towel.
3. In a small bowl, whisk together the melted butter, minced garlic, vermouth, salt, and black pepper.
4. Brush each square of puff pastry with some of the butter mixture.
5. Place a snail in the center of each pastry square and wrap the pastry around the snail, pressing the edges to seal.
6. Place the snail parcels on a baking sheet lined with parchment paper.
7. Brush each parcel with the beaten egg.
8. Bake for 20-25 minutes, or until the pastry is golden brown.

Verdict:

These snail parcels with vermouth are a luxurious appetizer that will impress your guests. The delicate snail meat pairs perfectly with the rich and flavorful vermouth butter sauce. The puff pastry provides a crisp and flaky contrast to the tender snail meat.

Serving Suggestions:

Serve the snail parcels hot, garnished with fresh herbs like parsley or chives. They can be paired with a light white wine or champagne to complement the flavors of the dish.