Snails bourguignon recipe
A divisive dish for the British that's loved in France and other European countries.
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Ingredients
- 150 g unsalted butter
- 40 g shallots, peeled and finely chopped
- 20 g garlic, peeled and finely chopped
- 40 g flat leaf parsley, finely chopped
- 1 tsp Pernod, boiled for 10 seconds
- 1 pinch salt
- 1 pinch white pepper, finely ground
- 1 tin of good quality snails (allow 6 snails per person)
- 2 g garlic, peeled and finely chopped
- 3 g flat leaf parsley, finely chopped
- 1 tsp extra virgin olive oil
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