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Aniseed Snail Cocote

Aniseed Snail Cocote

Servings: For 4 people

Preparation : 40 mins



  • 6 snails per person
  • 1 medium turnip
  • 500ml liquid cream
  • 1 clove of garlic
  • Salt
  • 2 stars of Badiane
  • 2 carrots
  • 100ml aniseed aperitif type
  • "Pastis" or "Ricard"
  • Butter
  • Pepper


Preparation Steps

  1. Peel the carrots and turnips and cut them into mini brunoise cubes. Brown your vegetables in a tablespoon of butter, salt and pepper. Cover and simmer for about 10 minutes over low heat.
  2. Meanwhile, fry the snails in a tablespoon of butter and the finely chopped garlic clove for 1 to 2 minutes. Then deglaze with the aniseed aperitif, then let it reduce by half to evaporate the alcohol.
  3. Then add the liquid cream, salt, pepper and two aniseed stars. Simmer over low heat and uncovered for about 10 minutes to obtain a creamy and slightly coloured cream (butter coloured).
  4. Finally, add your vegetable brunoise to your snail mixture and remove your aniseed stars before serving your snail cream in 4 mini cocotes. Have a good tasting!