Best Cassolette Descargots Au Chablis Snails In Chablis Mushr Recipes

Cassolette D'escargots Au Chablis (Snails in Chablis & Mushr image

Provided by Tea Girl

Categories European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

72 snails, canned
200 g button mushrooms
200 g porcini mushrooms (sometimes called cepes, as in French)
2 tablespoons white wine vinegar
600 ml chablis (white Burgundy wine)
600 ml chicken broth
3 shallots
2 garlic cloves
30 g butter
3 tablespoons chopped parsley
5 tablespoons creme fraiche
salt
pepper

Steps:

Peel and finely chop the shallots. Peel and press garlic cloves.
Clean the mushrooms. Cut them into pieces.
Melt the butter in a saucepan over low heat. Add the chopped shallots and clarify them from 2 to 3 minute.
Add the drained snails, chicken broth, mushrooms and wine.
Let simmer for 15 minutes. Season with salt and pepper.
Pour the cream and add the garlic. Cook another 5 minutes.
Serve after sprinkling of chopped parsley.

Snails With Frog's Legs / Escargots Aux Grenouilles image

Provided by Kasha

Categories European

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 11

Steps:

Preparation 1 1/2 hours.
Cooking 1 1/4 hours.
Cook the snails in advance in a court bouillon, then remove them from their shells. Chop them, together with the peeled shallots and a small bunch of well-washed chives.
Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour.
Meanwhile, soak the frogs' legs in the milk for 1 hour.
Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes.
Add the snails, together with their cooking juices, and season with salt and pepper.
Turn up the heat and cook for a further 5 minutes.
Sprinkle with chopped parsley and serve.
White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.