Ingredients for 4 servings
- 36 shelled snails
- 2 chopped shallots (finely minced)
- 2 dl of cider
- 40 gr of butter
- 2 dl of liquid cream
- 1 minced garlic clove with a spoonful of flat parsley
- 20 gr of breadcrumbs
- salt and ground pepper
Recipe: Escargots à la Normande
Prep
20 min
Cook
25 min
Total
45 min
Servings
4 serv.
Step-by-step directions
1 In a pot, sweat your shallots in butter then add the snails season with salt and pepper and let simmer for five minutes.
2 Then add the cider, reduce by half then the cream, when the mixture reaches the right consistency, mix with garlic and parsley.
3 Preheat your oven to Grill position.
4 Pour into an oven-safe dish, sprinkle the breadcrumbs on top and place in the middle of the oven for 5 minutes.
Serve with a good bowl of cider!
Of course to prepare a good recipe you must first use good products.
Wine Pairing
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