All-Fish-Seafood-Recipes.com

Serves/Makes: 4

Ingredients:

• 24 snails
• 2 tablespoons (30 mL) butter
• 2 tablespoons (30 mL) minced shallots
• 2 tablespoons (30 mL) chopped parsley
• 1/3 cup (80 mL) Kalhua liquor
• 1 cup (250 mL) heavy cream (35%)
• 2 tablespoons (30 mL) freshly chopped tarragon (1 teaspoon / 5 mL dried)
• Salt and pepper, to taste
• 4 flaky pastry shells, hot
• 4 sprigs fresh tarragon or parsley
• Fresh tarragon sprigs
• 1 tomato, seeded and diced

How to cook Snails with Kalhua Liquor:

• Into a casserole, melt butter cook snails for 1 minute, over medium heat.
• Mix in minced shallots and chopped parsley.
• Pour in Kalhua liquor, stirring.
• Pour in cream simmer until thickened.
• Stir in chopped or dried tarragon, salt and pepper.
• Spoon snails mixture into pastry shells, onto serving plates.
• Decorate each plate with fresh tarragon sprigs and tomato dices.

Notes:

Snails are also called 'escargots' in restaurants.
The secret to this delicious dish is reduce cream for long enough to get a smooth, flavorful sauce.

This recipe for Snails with Kalhua Liquor serves/makes: 4

---

Main Ingredient: Snails
Preparation Method: Poached/Simmered