Creamy white wine sauce and garlic stuffed snails!
Ingredients:
Empty snail shells
120g Canned drained snails
4 tbsps Bread crumbs
4 Garlic cloves crushed
100g Grated mozzarella cheese
185g Softened butter
1/2 cup White wine
60ml Water
Handful of freshly chopped parsley
60ml Fresh cream
1/2 Onion diced
Salt & Pepper
Fresh French loaf of bread
In a bowl mix together 125g butter, parsley, bread crumbs and garlic. (Keep 1 tsp of garlic for later) Add 1 tsp of salt and a tsp of pepper. Stir until all ingredients are well mixed together. Leave one side.
In a pan on medium heat add 60g of butter, allow to melt. Add onion and garlic. Cook until soft, not caramelized. Rinse snails in water and drain. Add snails to the pan and mix through the butter. Add white wine and water. Simmer for 3 to 4 minutes. Remove snails. To the sauce add cream, 2 tablespoons chopped parsley, salt and pepper to taste. Stir until slightly thickened. It is not a thick sauce. Remove from heat.
Using the empty shells, stuff one or two snails into the shell. Add a teaspoon of the garlic butter to each. Once the shells have been stuffed, layer them in your pan on top of the sauce with the butter side facing upwards. Sprinkle the mozzarella cheese on top and grill for 1 to 2 minutes or until the cheese has completely melted. Serve with fresh bread to soak up all that delicious white wine sauce. Voila!
Music: Tickety Toc, The New Fools
Music: Like a Queen, Spring Gang, Matt Bloyd