Bistro des Z'Artes

Snails with parsley butter

Serves 6 persons

Ingredients

36 large fresh cleaned snails

2 tspn garlic

½ onion

60g butter

1ltr chicken stock

1 bunch parsley

Salt & pepper

Method

1. Get the snails cleaned & ready to cook.

2. Put the snails into a lot of cold water & heat up gently so that they come out of their shells.

3. Bring to a simmer for 10 minutes.

4. Remove from the water & leave to cool.

5. With a toothpick remove the snails from the shells.

6. Put the chicken stock into the pan with half the garlic and half the butter, the parsley stems and add them too with the snail meat. Simmer for 1 hour until tender.

7. Strain the stock & keep the snails covered. Reduce the stock until only the butter remains.

8. Leave to cool a little, and blend in the rest of the parsley an garlic.

9. Place in the fridge.

10. Restuff each snail shell with a snail & top with the butter sauce.

11. Bake in the oven (on a bed of salt) at 220C for 10 minutes until piping hot and gratinated.

12. Serve & enjoy