Escargots in Herbed Cream

READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the crème fraiche, finely chopped mushrooms and finely chopped small onion in a pot. Heat on high until it starts bubbling. Stir well, fairly often, and then turn heat down a little.
  • Cook that about 10 minutes, when the onion should be soft, the mushrooms cooked, and the cream sauce reduced.
  • In the meantime, open the can of escargots and rinse them in a sieve, and shake them to dry a little. You've also chopped the herbs.
  • Now add the escargots, herbs, garlic, butter, salt and pepper to the pot.
  • Stir through, and simmer for about 2 minutes until the escargots/snails are heated through.
  • I like to serve this in individual ramekins, with a nice bread roll or French bread, or freshly made bread. And it can stand waiting in a warming oven.
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