Alsatian-style snail pots

Ingredients for 4 servings:

• 2 can/n snails
• 2 shallots
• 3 garlic cloves
• butter
• Soy sauce
• Salt and pepper, black, coarsely ground
• herb butter, to taste
• 1 jar red wine, dry,
• 1 shot of sherry, dry or Madeira
• Parsley

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Escargot Cassolet

Strain the snails through a sieve. Reserve the liquid. Finely dice the shallots and fry them in a tablespoon of butter. When the shallots are more than translucent, add the finely chopped garlic and let it brown briefly. Deglaze with a little snail liquid and soy sauce, add the drained snails, cover with the glass of red wine, and add the sherry. Simmer gently for a few minutes, no more than 10. Taste for salt and pepper. There shouldn’t be too much sauce. If there’s still too much sauce, you can add a little more herb butter. This is best served as an appetizer in these small casserole dishes. Garnish with some finely chopped parsley. And of course, don’t forget the baguette. For wine, I recommend a very good Pinot Noir. I brought this recipe back from Alsace. We ate it often when we lived there.