French-style snails are a delicious and refined appetizer typical of French cuisine. The snails, carefully cleaned and cooked in a delightful sauce made of white wine and wine vinegar, are enriched with a sophisticated sauté of onion, carrots, and celery. The whole dish is flavored with butter, garlic, breadcrumbs, and fresh parsley. A unique mix of flavors that will captivate the palate of all guests.
Leave the snails to purge for two days. After this time, soak them in a large basin filled with water, plenty of salt, and vinegar; repeat this operation several times during which a lot of foam will rise to the surface.
As soon as the water is clear of foam, place the snails in a pan with plenty of cold water and on a very low heat. As soon as you see the snails come out of their shells, increase the heat so they cook without retreating into the shell.
After this operation, rinse the snails in plenty of cold water.
Place them in half water and half wine until covered; add a chopped mixture of onion, carrot, celery, and parsley, season with salt and pepper, and let cook for three hours.
Serve directly with the baking dish; the snails should be very hot.
Pan
Wooden spoon
Francia
| Energy (kcal) | 61.57 |
| Carbohydrates (g) | 0.9 |
| of which Sugars (g) | 0.49 |
| Fat (g) | 1.57 |
| of which Saturates (g) | 0.62 |
| Protein (g) | 4.77 |
| Fiber (g) | 0.15 |
| Sale (g) | 0.07 |
