serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 160 g unsalted butter
- 1 baguette, cut into soldiers
- 4 golden French shallots, finely chopped
- 12 garlic cloves, finely chopped
- 200 g drained tinned snails, rinsed (or 24 snails, purged, see note)
- Sea salt flakes and freshly ground black pepper, to taste
- ½ large bunch flat leaf parsley, leaves picked and finely chopped
Instructions
- Melt 40 g butter in a large frying pan over medium heat. Add the bread soldiers and toast until golden on all sides. Remove and drain on paper towel.
- Melt the remaining butter in the pan, add the shallot and stir for 2 -3 minutes or until soft and translucent. Add the garlic and cook for 1 minute or until fragrant.
- Add the snails and cook for 3 - 4 minutes. Season with salt and pepper, then add the parsley, toss to combine and remove from the heat.
- Place the snails on a serving plate and serve topped with the toasted bread soldiers.
Note
When selecting fresh snails, make sure you source them from a reputable supplier who can guarantee their safe consumption. The fresh snails should be purged, blanched and cleaned before eating.
Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.
Join Guillaume Brahimi for Plat du Tour, each night during the live stage of the Tour de France, exclusively broadcast on SBS. Episodes will also be available .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
