snails

Ingredients for 2 servings:

• 12 snails (vineyard or Achatina snails)
• 2 slice(s) herb butter, slightly thicker
• ⅛ liter white wine
• ⅛ liter sweet cream
• 1 tsp mustard
• 2 tbsp parsley, chopped
• 50 g bacon, smoked, diced belly bacon
• Worcestershire sauce and Tabasco
• 1 onion(s), finely chopped
• 2 cloves garlic, finely chopped

Instructions

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

Sauté the onion and garlic with the bacon, deglaze with the wine, stir in the mustard, and add the cream and the remaining ingredients. Allow the sauce to reduce slightly. Transfer the snails to ovenproof dishes, pour the sauce over them, and brown briefly (about 5 minutes) in the oven at high heat.