Snails in herbed cream sauce on garlic crumbs

Snails in herbed cream sauce on garlic crumbs

By
From
Taste of Australia
Makes
12
Prep
10 mins
Cooking time
25 mins
Photographer
Stuart Scott

Snails Bon Appetite are farmed in the Congewai Valley in the Hunter Valley, New South Wales, with a growers’ network in other parts of Australia. Common garden snails, they are farmed and purged before harvest and are available in the shell, or boiled, shelled and vacuum-packed.

Ingredients

Quantity Ingredient
salt
white wine vinegar
20g butter
1 eschalot, finely chopped
60ml dry white wine
60ml thickened cream
1 tablespoon finely chopped tarragon leaves
salt
freshly ground black pepper

Garlic crumbs

Quantity Ingredient
20g butter
1 garlic clove, finely chopped
40g brioche crumbs
1 1/2 tablespoons finely chopped chives

Method

  1. Bring a large saucepan of water to the boil with some salt and a splash of white wine vinegar. Add the whole snails and cook for 15 minutes. Refresh in iced water to stop the cooking process, then shell the snails.
  2. Melt the butter in a medium frying pan over medium–low heat. Add the eschalot and cook until softened but not browned, for a couple of minutes. Add the wine and cream and simmer for 5 minutes or until thickened.
  3. Add the tarragon and snails, season with salt and pepper and cook over medium heat for a minute or two more.
  4. Meanwhile, for the garlic crumbs, melt the butter in a small frying pan over medium heat, whisking frequently. When the butter foams, add the garlic and brioche crumbs and stir until brown and aromatic. Remove from the heat and add the chives.
  5. To serve, place some garlic crumbs in the bottom of individual canapé spoons then spoon the snails and their sauce on top and serve immediately.

Wine

  • These buttery, creamy bites are well matched with a Hunter Valley chardonnay.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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