a taste of France

Snails Alsace style



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Ingredients


Escargots A` L Alsacienne

Snails Alsace style

prep time 20 mins

cooking time 10 mins

36 canned snails plus shells

150g / 5ozs of butter

3 tablespoons dry white wine

125 mls / 4 flozs chicken stock

4 cloves of garlic crushed

50g / 2ozs chopped parsley

50g / 2ozs shallots finely chopped

50g / 2ozs hazelnuts crushed

salt and pepper



Remove the snails from the can.

Heat 25g /1oz of butter in a frying pan and fry the snails.

Add the white wine and cook over a high heat for 2 to 3 mins.

Add the stock and boil for 2 mins, leave to cool.

Then remove the snails and discard the stock.

Cream the rest of the butter in a bowl.

Add the garlic, parsley, shallots and the hazelnuts season with salt and pepper.

Put a little of the mixture in each shell.

Then place a snail in each of the shells and top with a little more of the mixture.

Place the snails in a oven proof dish.

Bake in a preheated oven for 10 mins at 200c or 400f gas 6 serve immediately




Snails Alsace style


snails alsace picture

  • if you liked the Snails Alsace try the Mussels in wine
  • Mussells in lemon sauce




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