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Recipe : *** Snails With Herb Cream Sauce

Snails With Herb Cream Sauce
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Course:
Appetizer

Practical information

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

Categories

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

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 emon
  • 1 large shallot,minced
  • 24 to 30 small snails, rinsed and drained, reserve 6 tablespoons of the liquid
  • 1 teaspoon finely minced flat-leaf parsley
  • 1 teaspoon finely minced fresh thyme
  • 1 small tomato, peeled, seeded, cored, and diced
  • fine salt and freshly ground black pepper, to taste
  • 4 x0,125" thick slices baguette
  • olive oil
  • 110 g chilled butter, diced
  • 110 ml dry white wine
  • 50 ml heavy cream

  • Recipe preparation steps

  • 1
    Preheat broiler.
  • 2
    Cut 2 3/8" wide strips of peel from the lemon. Remove and discard any white pith. Square off the zest and cut crosswise into one-thirty-second inch wide strips. Blanch for 5 minutes in boiling water. Drain well.
  • 3
    Place the wine and shallots in a saucepan and bring to a boil. Reduce the wine down to almost nothing. Add the reserved snail liquid and reduce that totally.
  • 4
    Reduce the heat to low. Whisk in the cream, followed by the butter, a little bit at a time. Add the herbs, tomato, and lemon zest. Mix. Add the snails. Season with salt and pepper.
  • 5
    Brush the bread slices with olive oilolive oil and place on a baking sheet. Toast the bread under the broiler until brown on both sides. Place two croutons on each heated serving plate and spoon the snails over the bread.
  • Ready !



 

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