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Recipe by
Snails in White Wine are a delicious appetizer based on snails, cooked in a delicious sauce of dry white wine and chicken stock, enriched with butter flavored with shallot, garlic and mixed herbs. This dish is a delight of French cuisine and represents a delicacy to enjoy during a refined dinner or a special occasion. The snails, with their delicate and unique flavor, pair perfectly with the intense flavors of wine and aromatic herbs, creating an explosion of taste in every bite.
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Step 1 of 10: Heat the oil in a casserole dish and sauté the chopped shallot and garlic over moderate heat for 3-4 minutes
Step 2 of 10: Add the bouquet garni, the snails and the necessary salt and let everything flavor together for a few moments, stirring constantly with a wooden spoon
Step 3 of 10: Pour in the white wine and the chicken stock and let cook over very low heat for about three hours
Step 4 of 10: Five minutes before the end, add the slice of crustless sandwich bread softened in Marc de Bourgogne, squeezed out and crumbled
Step 5 of 10: Finally, remove the preparation from the heat and let it cool
Step 6 of 10: Remember that if you use canned snails you must reduce the cooking time to 20 minutes and halve the amount of white wine and stock
| Average values | Per serving146 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,667 kJ398 kcal | 1,139 kJ272 kcal |
| Fat | 34.62 g | 23.65 g |
| of which saturated fatty acids | 18.77 g | 12.82 g |
| Carbohydrates | 5.97 g | 4.08 g |
| of which sugars | 3.54 g | 2.42 g |
| Fibre | 0.66 g | 0.45 g |
| Protein | 2.62 g | 1.79 g |
| Salt | 0.07 g | 0.05 g |
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 7 of 10: Put half a teaspoon of the snail cooking liquid and one mollusk into each shell
Step 8 of 10: Mix in a bowl the butter, the chopped shallot and garlic, the mixed herbs, the necessary salt and a grind of pepper until you obtain a homogeneous mixture
Step 9 of 10: Place a little flavored butter in each shell, arrange them on eight special small plates and bake them in a hot oven (200-220 degrees) for 10 minutes, then serve
Step 10 of 10: If you have snails that have not been cleaned and purged, you must carry out these treatments yourself before preparing them
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk and dairy products, Celery, and Molluscs
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
