Recipe: Stuffed Snails

Name: Farcis d'escargots
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 portions
Ingredients: Farcis d'escargots pour 4 personnes :32 escargots e Bourgogne (belle grosseur) sans coquilles cuits500 g de haricots frais écossés(Paimpol si possible)200 g de girolles françaises essuyées le pied retiré assaisonnées et sautées au beurre 2 minutes2 courgettes moyennes de jardin* coupées en 16 tronçons de 4 cm d'épaisseur puis creusées(cuiller ronde)la chair intérieure gardée a part8 tomates cerises de jardin assez ventrues émondéesle couvercle retiré et évidée des graines10 cl de coulis de tomate maison ou bio50 g de beurre d'escargothuile d'olives ,beurresel et poivre du moulinthym citron et laurier 2 clous de girofle grains de poivre1 grosse carotte de sable épluchée

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (4 reviews) Other dishes

Prep 25 min

Cook 50 min

Total 1h15

Servings 4 serv.

Here is a recipe that smells of summer and will perfume your kitchen with a delightful aroma from the South

Ingredients for 4 servings

Stuffed snails for 4 people:

32 Burgundy snails (large size) without shells, cooked
500 g fresh shelled beans (Paimpol if possible)
200 g French chanterelles wiped with stems removed, seasoned and sautéed in butter for 2 minutes
2 medium garden zucchini* cut into 16 pieces 4 cm thick then hollowed out (round spoon)
the inner flesh kept aside
8 fairly plump garden cherry tomatoes blanched
the top removed and seeds removed
10 cl homemade or organic tomato coulis
50 g snail butter
olive oil, butter
salt and freshly ground pepper
lemon thyme and bay leaf, 2 cloves, peppercorns
1 large sand carrot, peeled

Step-by-step directions

1- In a small Dutch oven pour 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 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 (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 200°C (gas mark 7), and pan-fry your chanterelles for 1 minute again, put your dish in the hot oven for 6 minutes.

7- Then on nice hot plates you make a small pile of your tasty beans with a little juice that will spread a bit and you top them with your mushrooms then you place around them alternating your little stuffed shells which should be served piping hot. And then wait for the first comments from your guests! The snail butter recipe can be tr

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