Ingredients
- 18 to 60 drained canned snails
- ½ cup coarsely chopped carrot
- ½ cup coarsely chopped onion
- ⅓ cup coarsely chopped celery
- 4 sprigs parsley, tied into a bundle
- ½ cup dry white wine
- 1 cup water
- 5 peppercorns
- 1 clove garlic, peeled
18 – 60 snails
Preparation
- This is a basic preparation for snails. The snails are cooked and drained before being used in other recipes.
- Combine all of the ingredients in a saucepan or skillet. Bring to the boil and let simmer for 10 minutes. Let cool and drain.
About 15 minutes
Dining and Cooking