Prep 5 mins
Cook 25 mins
The typical snails you get in France and most places outside France are Burgundy style snails, tons of garlic and butter. This another version from Burgundy that made with white wine and mushrooms, which go great with snails.
- 72 snails, canned
- 200 g button mushrooms
- 200 g porcini mushrooms (sometimes called cepes, as in French)
- 29.58 ml white wine vinegar
- 600 ml chablis (white Burgundy wine)
- 600 ml chicken broth
- 3 shallots
- 2 garlic cloves
- 30 g butter
- 44.37 ml chopped parsley
- 73.94 ml creme fraiche
- Peel and finely chop the shallots. Peel and press garlic cloves.
- Clean the mushrooms. Cut them into pieces.
- Melt the butter in a saucepan over low heat. Add the chopped shallots and clarify them from 2 to 3 minute.
- Add the drained snails, chicken broth, mushrooms and wine.
- Let simmer for 15 minutes. Season with salt and pepper.
- Pour the cream and add the garlic. Cook another 5 minutes.
- Serve after sprinkling of chopped parsley.
Okay, I was a bit scared of this recipe...never had snails before. However, I was pleasantly surprised by the taste. I think the texture of the mushrooms and the texture of the snails helped me overcome my feelings. Ended up enjoying this very much.....even reheated the 2/3 cup that was leftover for lunch the next day. Got my snails at Joe Pattie's Seafood's Amangiari's Specialty Store. Thanks for sharing. Made for ZWT8.