24 snails cooked and filled in vegetable stock. Drained weight: 90 grams
The delicate taste of our emperor snails is reminiscent of meadows, forests and mushrooms. There are no limits to the types of preparation and creations.
Recipe tip Lightly warm a good organic butter from a farmer you trust and mix with finely chopped garlic and shallots, herbs such as thyme and parsley according to your personal taste. Season with salt and a squeeze of lemon and let it steep well. Spread the finished butter on the snails in the snail pan (or a small ovenproof dish), sprinkle with a few breadcrumbs for crunch and bake in the oven at 180 ° C with top heat (grill or under the salamander) for about 10 minutes until golden brown. Serve with white bread and enjoy.
