Recipe: Snails Greek Style with Small Paris Mushroom Caps

1 In a saucepan, pour a little olive oil and sweat your shallots and garlic with thyme and bay leaf, salt and after 5 minutes add your tomato pulp lightly chopped then after another 5 minutes your mushrooms, your white wine and season with your coriander seeds and your teaspoon of turmeric.

2 Cook gently covered for 20 minutes.

3 Meanwhile in a pan pour a little olive oil then add your snails, salt and pepper well, sauté them this way for 5 minutes then turn off the heat and keep covered.

4 There you have it, your Greek dish is cooked (check), then pour it into the pan with the snails and reheat for 5 minutes and keep covered (flavor absorption) for 15 minutes.
Of course to prepare a good recipe you must first use good quality products.
Personally for buying my snails I have always used a century-old family business, the Romanzini family.
www.romanzini.fr
Served in beautiful hot soup plates.