Garlicy Snails for Two is a fabulous way to start a romantic al fresco dinner. Serve them with a crisp white wine and sop up the flavorful snail butter with some crusty French bread.
I don’t know about you, but I’m a huge fan of these little mollusks! When we cruise, I have them for one of my appetizers almost every evening. I can’t get enough of them.
And if you use roasted garlic cloves in the recipe like I do, O.M.G.!
If roasting whole heads of garlic isn’t something you’ve tried yet, I must recommend that you do so for this recipe. It will be a game changer for your kitchen’s refrigerator pantry, I promise you.
I roast a few heads at a time while I have a roast or some chicken in the oven. I store it right in the olive oil it’s cooked in, so I have a ready stash of garlic oil available too.
If you’re a little more ambitious, you can peel a few heads of garlic and make a batch of my fabulous garlic confit. It’s made right on the stovetop, with almost no hands-on work.
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Although it’s traditionally called “snail butter”, it’s really versatile. A savory butter like this can be used in a host of ways, here’s a few ideas for the leftovers, if you have any!
You’ll find the printable recipe card at the bottom of this post.
I created this recipe as the starter for a very Romantic Al Fresco Dinner For Two. Let me tell you a little more about the menu and evening.
I don’t do “cookie cutter” parties. So why would I want to plan a “cookie cutter” Romantic Al Fresco Dinner for Two?
The answer is, I wouldn’t! I’ve read tons of articles touting 25 Ideas for a Romantic Evening. 50+ Great Ways to Be Romantic. Or even 100 Romantic Gifts to Give Your Hubby. Whew, they make me tired just reading the titles!
I can’t help but think like a Lifestyle Diva. When I plan a party, my creativity and personal touches are what makes them truly special. And that’s exactly how I want you to approach your Romantic Al Fresco Dinner for Two.
CLICK HERE TO READ THE POST: ROMANTIC AL FRESCO DINNER FOR TWO
And here’s the rest of the menu:
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Snail butter can be made up to 48 hours before preparing recipe, tightly covered and refrigerated.
Calorie and nutritional counts will vary with amount of ingredients consumed.