Tag Archives: escargot

Serves 4 For the snails 24 large (about 200 g) French helix snails, canned, and their shells 1 ½ cup (320 ml) mushroom stock, frozen* 2 medium carrots, peeled and diced small 1 medium onion, peeled and diced small 1 dried bay leaf 2 teaspoons (10 ml) coarse salt ¼ teaspoon (0.6 ml) black pepper 1 or 2 sprigs thyme, stripped for leaves For serving ½ stick (56g) butter 1 tablespoon (15 ml) shallot, finely minced 1 tablespoon (15 ml) minced roasted garlic (jarred) ¼ teaspoon (1.25 ml) sea salt ¼ cup (60 ml) very dry white wine 2 tablespoons … Read More