Recipe: Escargots à l'Alsacienne

1- Reduce your Sylvaner by half then add your snails. Bring to a boil and drain, recovering the wine which you reduce again until only one tablespoon remains.
which you will place in a small bowl.

2- Mix for 15 seconds the 150 gr of soft butter (softened), salt, pepper, chopped parsley, a pinch of cumin, the powdered anise and the tablespoon of reduced white wine then remove.

3- Put a little butter at the bottom of the shells then the snails and seal with the remaining butter.

4- Place your snails in a very hot oven for 8 to 10 minutes.
pure delight
you can even make them in advance and keep them in the freezer (-18°) for 3 to 4 months .