- 36 to 48 canned snails, drained
- 6 tablespoons [90 g] butter
- 1 teaspoon [5 mL] onion flakes
- 3 cloves garlic, finely minced
- 1/3 cup [80 mL] grossly chopped sun-dried tomatoes
- Salt and pepper, to taste
- Thyme, to taste
- 1/3 cup [80 mL] white wine
- Freshly chopped parsley
- Any desired grated cheese, to taste
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- Preheat oven to 375°F [190°C].
- Dry snails as much as possible, using paper toweling.
- Reserve.
- Into a frypan, in melted butter, brown together onion flakes, minced garlic and chopped sun-dried tomatoes, for 2 minutes, stir.
- Mix in salt, pepper and thyme.
- Mix in reserved snails.
- Cook for 3 minutes, stirring a few times.
- Pour in white wine; reduce by 1/3rd.
- Evenly arrange snails into 4 individual snail oven-proof dishes.
- Sprinkle each snail with a little parsley, then with grated cheese.
- Bake in preheated oven, until cheese is lightly browned.
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