Crunchy Snails

Preparation Time: 32 mins

Serving: 4 servings

Ingredients

• 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.