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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Heat the oil in a casserole dish and sauté the chopped shallot and garlic over moderate heat for 3-4 minutes
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
Pour in the white wine and the chicken stock and let cook over very low heat for about three hours
Five minutes before the end, add the slice of crustless sandwich bread softened in Marc de Bourgogne, squeezed out and crumbled
Finally, remove the preparation from the heat and let it cool
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
Put half a teaspoon of the snail cooking liquid and one mollusk into each shell
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
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
If you have snails that have not been cleaned and purged, you must carry out these treatments yourself before preparing them
Pan
Cutting Board
Knife
Store in the refrigerator for up to 2 days
This dish is typical of French cuisine
Francia
| Energy (kcal) | 257.26 |
| Carbohydrates (g) | 2.76 |
| of which Sugars (g) | 1.99 |
| Fat (g) | 22.3 |
| of which Saturates (g) | 12.9 |
| Protein (g) | 1.96 |
| Fiber (g) | 0.35 |
| Sale (g) | 0.03 |
