CASSOLETTE D'ESCARGOTS AU CHABLIS (SNAILS IN CHABLIS & MUSHR
The typical snails you get in France and most places outside France are Burgundy style snails, tons of garlic and butter. This another version from Burgundy that made with white wine and mushrooms, which go great with snails.
Provided by Tea Girl
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
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