To Cook Snails from Sud de France by Caroline Conran
Once the snails have been purged, give them a good clean in several changes of water, scrubbing if necessary to clean the shells. Make a court bouillon of thyme, bay leaves, fennel, basil, onion, s...
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Cooking tools:
- Stockpot
- Stove
- Mixing bowl
- Colander
- Scrub brush
Ingredients
- salt
- fennel
- basil
- onion
- shallot
- water
- court bouillon
- thyme
- bay leaves
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