French-style snails are a tasty and refined appetizer typical of French cuisine. The snails, carefully cleaned and cooked in a delicious sauce made with white wine and wine vinegar, are enriched with a sophisticated soffritto of onion, carrots and celery. The whole is flavored with butter, garlic, breadcrumbs and fresh parsley. A unique mix of flavors that will win over the palate of all guests.
Let the snails purge for two days; after this time, soak them in a large basin full of water with plenty of salt and vinegar; repeat this operation several times during which a lot of foam will come to the surface.
As soon as the water is clear of foam, place the snails in a pot with plenty of cold water over very low heat; once you see the snails come out of their shells, increase the heat so that they cook without retreating back into the shell.
After this step, rinse the snails in plenty of cold water.
Put 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 in the baking dish; the snails should be piping hot.
Pan
Wooden spoon
France
| 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 |
