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It is in Burgundy that the snail reigns supreme and from which comes this delicious recipe for snails stuffed with Burgundy
Ingredients for 4 persons :
- 4 dozen cooked snails with their empty shells (canned snails or snails that you have cooked in court bouillon)
Garlic butter stuffing:
- 1 shallot
- 4 cloves of garlic
- ½ bunch of flat-leaf parsley
- 30 g of sundried tomatoes
- 30 g of sliced almonds
- 250 g of soft semi-salted butter
- 1 tbsp. coffee of pastis
- 30 g smoked cured ham
- Fleur de sel, freshly ground pepper
Burgundy snails stuffed with garlic butter
Prepare the garlic butter stuffing:
- Peel and finely chop the shallot.
- Peel, degerm and chop the garlic cloves.
- Wash, dry and finely chop the parsley.
- Drain and chop the sun-dried tomatoes.
- Roast the flaked almonds in a frying pan, without fat.
- Chop the ham very finely.
In a bowl,
- Knead the soft butter so as to make it easy to mix.
- Add the garlic, shallot and parsley, half the almonds, then all other ingredients.
- Season with fleur de sel and pepper. Mix well so as to obtain a very homogeneous butter.
Preheat the oven to 200 ° C (th. 6/7).
- Drain the snails.
- Place 1 knob of garlic butter in each empty shell (or small snail mold). Place 1 snail per shell, seal the shell with garlic butter.
- Arrange the rest of the almonds on the preparation.
- Bake for 8 to 10 minutes.
To make filling easier, place the garlic butter in a pastry bag.
- Use this garlic butter to stuff mushrooms. Choose large button mushrooms, clean them, separate the heads from the feet. Lemon the buds so they don't oxidize. Mix the feet and mix them with the garlic butter. Stuff the mushroom heads with butter and bake at 200 ° C (th. 6/7) for 20 minutes.
- If you do not add salt to the stuffing, sprinkle your snails and / or mushrooms with fleur de sel. For a touch of freshness and more flavor, you can also sprinkle with finely chopped fresh flat-leaf parsley.
Recipe: A. Beauvais, Photo: F. Hamel