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Crunchy Snails

Crunchy Snails

Preparation Time: 32 mins

Serving: 4 servings



  • 6 Brik sheets
  • 12 Crshed walnut kernels
  • 36 Cooked snails
  • 1 sprig of thyme
  • 1 can of peeled tomatoes
  • 1 sprig of rosemary
  • 2 tbsp. diced red pepper
  • 120g Softened butter
  • 2 tsp. Coffee minced garlic
  • 2 tbsp. Olive oil
  • 4 tsp. coffee shallots, chopped
  • 1 tsp. Coffee Sugar
  • 2 tbsp. chopped parsley
  • Salt
  • 6 sprigs of chives
  • Pepper


Preparation Steps

  1. Melt 2 tsp coffee of chopped shallots in oil. Add the drained peeled tomatoes, diced peppers, 1 teaspoon garlic, thyme, rosemary, sugar. Season with salt, pepper and mix. Leave to cook for about 10 minutes.
  2. Preheat the oven 210°C. Mix the butter with the garlic, remaining shallot, parsley, salt, pepper and crushed walnuts.
  3. Cut the brik sheets into 12 discs. Place 3 drained snails and a flavoured beuur nut on each one. Close as chaplains with a sprig of knotted chives. Add 3 knobs of butter on each and bake for 8 minutes on a baking sheet.
  4. Serve the crisps with the coulis and enjoy immediately.