Snails with Walnut Sauce
-
Ingredients
-
Preparation Steps
-
- Drain the snails and place them in a saucepan with the white wine. Season with salt and pepper and simmer for 2 minutes. Drain the snails with a skimmer and boil the wine until only 2 tbsp. remain.
- Preheat the oven to 220 °C
- Peel and chop the shallots, garlic and parsley. Mix them with the walnut kernels, butter and reduced juice.
- Divide the snails into 4 small cassolettes and sprinkle them with the nut butter
- Bake for 5 minutes.
- Serve with garlic bread