- CANNED SNAILS 24 PIECES,
- SHELLS – 24 PIECES,
- SHALLOT – 1,
- CLOVES OF GARLIC -4,
- SEMI-SALTED BUTTER – 20 GR,
- WHITE DRY WINE – 60 ML,
- MEAT GRAVY – 60 ML
- CREAMS 15% – 60 ML,
- DIJON MUSTARD – 30 ML.
Recipe of sauce for grape snails
Well-known recipe of burgundy snails and Dijon mustard are the result of the rich heritage of Burgundy cuisine. When the dukes of Burgundy headed the state, rich people had the chance to eat meat ever day and this has resulted in the increased consumption of Dijon mustard. According to traditional recipe, it is prepared from crushed black mustard seeds and sour grape juice, vinegar or white wine. In the process of numerous culinary experiments, French cooks managed to combine ingredients to create the recipe of grape snails in spicy sauce.
Dijon snails
The difference of this recipe from that of “Burgundy” is the meat taste, having a piquant note of Dijon mustard. The following ingredients are required:
- Canned snails 24 pieces,
- shells – 24 pieces,
- shallot – 1,
- cloves of garlic -4,
- semi-salted butter – 20 gr,
- white dry wine – 60 ml,
- meat gravy – 60 ml
- creams 15% – 60 ml,
- Dijon mustard – 30 ml.
The first step requires cleaning and chopping of garlic and shallots. Secondly, melting the butter in a frying pan and frying onion, garlic and escargot. In order to make the taste piquant, add some wine and lower the heat. Then add meat sauce and cream into the pan and boil the mixture, stirring it often. As soon as the contents of the frying pan boiled, remove it from the fire and add some mustard. The shells can now be stuffed with meat and served hot. If you want to make the dish brighter, add some parsley springs.
If you want to economize on time, you are free to use canned or semi-ready snails.