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Recipe : ** Sautéed Petit-Gris Snails and Mashed New Potatoes with Garlic and Parsley Cream

Sautéed Petit-Gris Snails and Mashed New Potatoes with Garlic and Parsley Cream
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Course:
Main Dish

Practical information

  • Prep time
    40 min
  • Cooking
    1 h
  • Ready in
    1 h 40
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
cream, garlic, parsley

Recipe's Ingredients

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  • 8 dozen petit-gris snails
  • a thin slice of bacon
  • 2 slices of white bread
  • salt and pepper
  • 2 cloves of garlic
  • 4 tablespoons finely chopped shallot
  • 250 g new potatoes
  • 30 g thin green beans
  • 100 g parsley cream
  • 50 g butter
  • 50 ml peanut oil

  • Recipe preparation steps

  • 1
    Make the parsley cream.
  • 2
    Cook the snails in a court-bouillon (flavoured liquid)
  • 3
    Step 2 : Snap the ends off the green beans and cook in boiling salted water. Cool immediately under cold water and pull each green bean apart down the middle.
  • 4
    Cut the bread into small dice, brown in clarified butter and drain.
  • 5
    Cook new potatoes in their skin in boiling salted water. Remove the skins from the potatoes and mash with a fork.
  • 6
    Heat the potatoes with 40 g of butter and the bacon, cooked and cut into small pieces. Season with salt and pepper to taste.
  • 7
    Sauté the snails with a pat of butter, add the chopped shallots, 2 tablespoons garlic oil, and salt and pepper.
  • 8
    Presentation: Heat the green beans in some butter. Divide the mashed potatoes in the middle of four plates. Arrange the green beans in a ring around the potatoes and place the snails in the centre. Add a small spoonful of parsley cream between each green bean and top with a toasted bread cube.
  • Ready !