Snail stew with Provencal sauce

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Snail stew with Provencal sauce

Snail stew with Provencal sauce




Ingredients
Number of people
-
6
+

150 petits-gris snails

6 tomatoes

2 onions

4 cloves of garlic

30 g basil

30 g parsley

2 pinches of thyme

Pepper

Salt

8 eggs



Preparation 
TOTAL TIME: 50 MIN
Preparation: 30 min
Cooking time: 20 min
Step 1
For 100 petits-gris, sear the snails, then add 2 finely chopped medium onions, 3 cloves of garlic, 4 beautiful seeded tomatoes.
Step 2
Cook for 10 minutes. Add thyme, basil and parsley, salt and pepper.
Step 3
Before serving, mix 6 eggs as for an omelette, beating vigorously.
Author's note
Recipe received by the Fontaine de Bernn. http://www.fontaine-escargots.com/

I add my grain of salt

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