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Snails Alsace style recipe
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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![]() Holiday cottages to rent in Brittany
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