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Sautéed Petit-Gris Snails and Mashed New Potatoes with Garlic and Parsley CreamTheWorldWideGourmet.com

Flavors of France

Total time: 1hr to 2hr

Preparation time: 1 hour
Cooking time: 1 hour

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:133.6 kcal

Proteins:3.2 g

Fats:8.7 g

Carbohydrate:11.4 g

Fibers:1.8 g

Sugar:0.7 g

Cholesterol:10.4 mg

Sodium:213.3 mg

Calcium:49.3 mg

Energy:347 kcal

Proteins:8.3 g

Fats:22.6 g

Carbohydrate:29.5 g

Fibers:4.7 g

Sugar:1.7 g

Cholesterol:26.9 mg

Sodium:554.1 mg

Calcium:128.1 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

96

petit gris snails, cooked in court bouillon

30

g

thin green beans

100

g

parsley cream

1

thin slice of bacon

2

slices of white bread

20

g

finely chopped shallot

50

g

butter

salt and pepper

*Garlic oil

2

cloves of garlic

50

ml

peanut oil

METHOD

Step 1

  1. Make the parsley cream
  2. Cook the snails

Step 2

  1. Snap the ends off the green beans and cook in boiling salted water. Cool immediately under cold water and pull each green bean apart down the middle.
  2. Cut the bread into small dice, brown in clarified butter and drain.
  3. Cook new potatoes in their skin in boiling salted water.
  4. Remove the skins from the potatoes and mash with a fork. Heat the potatoes with 40 g of butter and the bacon, cooked and cut into small pieces.
  5. Season with salt and pepper to taste.
  6. Sauté the snails with a pat of butter, add the chopped shallots, 2 tbsp. garlic oil, and salt and pepper.

Presentation

  1. Heat the green beans in some butter.
  2. Divide the mashed potatoes in the middle of four plates.
  3. Arrange the green beans in a ring around the potatoes and place the snails in the centre.
  4. Add a small spoonful of parsley cream between each green bean and top with a toasted bread cube.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio



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