Cassolette Descargots Au Chablis Snails In Chablis Mushr Recipes
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.
SNAILS WITH FROG'S LEGS / ESCARGOTS AUX GRENOUILLES
Make and share this Snails With Frog's Legs / Escargots Aux Grenouilles recipe from Food.com.
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.
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