Snails in tomato sauce

Ingredients for 4 servings:

• 1 can of snails (800 g)
• 4 onions
• 8 tbsp olive oil
• 10 garlic cloves
• 2 bell peppers, green
• 1 can of peeled tomatoes (800 ml)
• 100 ml sherry
• 200 ml red or white wine
• Thyme
• Parsley
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

wonderfully light, this delicacy prepared a little differently

Remove the snails from the can, wash them thoroughly in a sieve, and drain. Finely dice the onions and garlic. Sauté the onions in hot oil, then the garlic. Deseed and finely dice the peppers, and sauté for 2 minutes. Add the tomatoes, juice, and thyme. Add the sherry, salt, and pepper, and simmer gently for five minutes until everything has combined to form a fragrant, spicy sauce. Then warm the drained snails in the pan. Add plenty of finely chopped parsley and serve. I serve them with baguette, but waxy potatoes are also delicious.