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Recipe : *** Snails In Tomato Sauce

Snails In Tomato Sauce
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    3 h 30
  • Ready in
    4 h
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
sauce, tomato, tomato sauce

Recipe's Ingredients

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  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 tablespoon flour
  • a few fennel seeds
  • 1 small bunch mixed herbs
  • pinch coarse, gray salt
  • 1 small clove garlic, puréed
  • small pinch ground cumin
  • small pinch ground cinnamon
  • small pinch ground coriander
  • small pinch cayenne pepper
  • 2 teaspoons finely minced flat-leaf parsley
  • 24 to 30 small snails, rinsed and drained
  • fine salt to taste
  • 100 g minced yellow onion
  • 35 g smoked bacon, finely chopped
  • 200 g plum tomatoes, peeled, seeded, cored, diced
  • 50 g diced red bell pepper
  • 150 ml snail canning liquid
  • 250 ml dry white wine

  • Recipe preparation steps

  • 1
    Heat the oil in a small saucepan over medium heat. Add the onion and cook until soft and golden.
  • 2
    Add the shallot and bacon and cook a bit more. Sprinkle the flour over contents of the saucepan and stir until the flour browns. Add the tomatoes, bell pepper, fennel seeds, "bouquet garni" (mixed herbs), canning liquid, wine, and coarse salt. Bring to a boil, reduce heat, and simmer until the liquid is reduced to about 225 milliliters, about 3 hours.
  • 3
    Strain the mixture into a clean saucepan. Add the garlic, cumin, cinnamon, coriander, cayenne, and parsley. Place the saucepan over low heat and simmer for an additional 30 minutes.
  • 4
    Add the snails to the saucepan and heat through. Taste the sauce for salt and add more if necessary.
  • 5
    Serve the snails with their sauce in small bowls or ramekins along with slices of crusty bread.
  • Ready !



 

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