Get inspiration with the recipes of this page, or those you can find in cookbooks, or elsewhere on the internet … Follow your imagination, season as you like : salt, pepper, garlic, shallot, parsley, oignon, fennel, coriander, dill, cumin, paprika, basil, bread-crumb, almonds, walnuts, hazelnuts, honney or mapple sirup … in a sauce, in a cream, sauté, simmered, grilled, in an oven or on a barbecue … in a quiche, on a pizza, in an omelette, with a salad, on a puff or a shortcrust pastry … Everything is possible with the snails, just test and taste ! ~ Ideas and recipes to cook snails The parsley-butter : the typical burgundy way to cook snails, you can easily prepare the parsley-butter yourself, and adjust the mixture proportions. The butter is the main ingredient (75 %), then parsley (12 %), garlic (8 %) shallot (4 %), and salt and pepper (1 %). First, take the butter out of the fridge in order to soft it. Chop finely the garlic, the shallot then the parsley to incorporate the mix with the butter. You can prepare a quantity of parsley-butter at least equivalent to the snails weight, or a nut of butter per snail. For exemple, to butter 3 or 4 dozens of snails you may use at least 120 gr. of butter, 20 gr. of parsley, 12 gr. of garlic, 6 gr. of shallot, salt (2 gr.) and pepper. Briouates from the Grosnes : (ready to snack, a simple recipe to serve snails with no need of shells or other accessories). Place a snail with a nut of parsley-butter on a sheet of brick. Fold in a triangle shape and cook in an oven (pre-hot at 200°c) until it becomes toasty (for about 5 to 10 minutes). < see how to fold the briouates > Salad : (season your mixed-salad with snails). In a saucepan, warm some snails in their "court-bouillon" or with white wine, and salt, then drain the snails to top your salad. Best with a few walnut halves and some Comté cheese dices (or medium Cheddar). You can also use directly some warm "confits" snails. Little Jack O'Snails : (a recipe for Halloween). Cut and open the top of the "Jack Be Little" pumpkin to remove the seeds with a spoon. Add salt and pepper inside, then cook in an oven (200°c) for about 1/2 hour. Wait until the pumpkin are cold, then fill them with parsley-butter and snails (about 6 snails per Jack, the number may vary with the pumpkin size). Place the Little Jack O'Snails in the oven (200°c) and cook for about 10 minutes. Serve hot and eat with a small spoon. Mediterranean Lumas : brown some onions with a touch of garlic in a saucepan. Lower to add a few stoned olives and tomato-sauce. Complete with the snails (drained) and basil, and keep over low heat for about 10 minutes. Autumn mixed fried : cook the mushrooms of the day in a frying pan (but don't use fat) until the water evaporates, then save them. Fry potatoes in butter and olive oil, add a touch of garlic and some sliced oinions. When it browns, add the mushrooms and the snails (drained), fresh parsley and a few walnut halves or chopped hazelnuts. Salt, add more butter if necessary, and keep over low heat for 5 minutes at least. Briouates.htmlshapeimage_1_link_0

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