Recipe: Stuffed Snails

1 In a small Dutch oven pour 5.25 qt (5 liters) of water, in a tea infuser place the thyme, bay leaf, cloves, a few peppercorns and submerge it in your Dutch oven with the carrot cut in half, bring to a boil and cook for 5 minutes then add the beans for 45 to 50 minutes of cooking (salt only after 30 minutes).

2 Cook your zucchini shells for 10 minutes in steam or in salted water for 5 minutes then cooled and on a plate, drain them upside down as well as the small tomatoes cut in half.

3 Test your beans, then drain them keeping 1.25 cups (30 cl) of cooking liquid and cut your cooked carrot into small dice.

4 Then, in the Dutch oven pour 2 tablespoons of olive oil and sweat the small dice of zucchini and carrots, salt and pepper, then after 2 minutes add your beans, the rest of the cooking liquid (1.25 cups (30 cl)) and the tomato coulis, bring to a boil, correct the seasoning then remove and cover on the side.

5 Arrange on an oven-safe dish with a drizzle of olive oil on the bottom your little tomato and zucchini shells, then using a small spoon put in each a little snail butter and a snail, then cover again with a little of this butter.

6 There everything is ready. Your guests are having an aperitif, so gently heat your beans, turn the oven to 390°F (200°C) (gas mark 7), and pan-fry your chanterelles for 1 minute again, put your dish in the hot oven for 6 minutes.