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Cassolette of snails with Chablis

An original recipe for Christmas and New Year’s Eve...

Ingredients (for 6 people) 


6 dozens of Burgundy snails without shell

1.10 lb of Paris mushrooms

2 shallots
2 cloves of garlic
0.22 lb of butter

0.55 lb of thick fresh cream
25 cl of Chablis wine

Salt and pepper




Strain the snails

Cut the mushrooms into thin slices
Mince the shallots, garlic and parsley and mix them with butter. Add salt and pepper.
In a frying pan, melt the butter. Add the mushrooms. Let them brown and sauté for 2 or 3 minutes.
Add the snails and mix.
Deglaze with the Chablis wine and simmer the sauce to reduce it by half.
Add the cream and reduce the sauce by half again, on high heat.
Check salt and pepper.
Serve very warm in cassolettes

Bon appétit !


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