Recipe: Snails in Individual Casseroles

Name: Snails in Individual Casseroles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 6 douzaines d'escargots en conserve; 800 g de champignons de paris; 1 court bouillon préparé; 125 g de beurre; 3 échalotes hachées; 1/2 litre de crème fraîche; 1 cuillère à soupe moutarde; 5 cl de cognac sel poivre persil; pour le court bouillon:5 cl.de vin blanc; 1 oignon émincé; 1 bouquet garni sel poivre

By AFTouch-Cuisine ★ ★ ★ ★ ★ 5/5 (8 reviews) Starters

Prep 10 min

Cook 10 min

Total 20 min

Servings 6 serv.

Ingredients for 6 servings

6 dozen canned snails
800 g button mushrooms
1 court bouillon prepared
125 g butter
3 chopped shallots
1/2 liter fresh cream
1 tablespoon mustard
5 cl cognac salt pepper parsley

for the court bouillon:

5 cl white wine
1 sliced onion
1 bouquet garni salt pepper

Step-by-step directions

1 sweat the washed, sliced mushrooms in 20 g of butter.

2 poach the snails for a few minutes in the court bouillon. drain them.

3 lightly brown the shallots in the remaining butter, add the mushrooms and snails, let them sweat for a few minutes.

4 flambé with cognac. incorporate the (thick) cream and simmer over low heat for about fifteen minutes (longer for fresh snails) season with salt, pepper, parsley, add the mustard.

5 serve in well-heated individual casseroles.
Decorate with a little parsley, a little chives or a small salad leaf with a half cherry tomato in the center.