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Snails with Apples and Mont St-Hilaire CiderTheWorldWideGourmet.com

Flavors of Quebec

Total time: 15 to 30 min

Preparation time: 10 minutes
Cooking time: Under 20 minutes

Difficulty: Easy

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Nutritional values

per 100 g

Energy:158.7 kcal

Proteins:5.1 g

Fats:11.3 g

Carbohydrate:9.2 g

Fibers:0.7 g

Sugar:3.2 g

Cholesterol:49.8 mg

Sodium:47.2 mg

Calcium:28.5 mg

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

*Ingredients

48

snails

2

red apples

250

ml

heavy cream (35%)

125

ml

cider

2

french shallots

2

knobs of butter

salt and pepper

METHOD

  1. Cut the apples into 12 weges and brown them on both sides in a hot skillet with a little oil.
  2. Arrange them in a wreath on the plates (6 wedges per plate).
  3. Finely chop the shallot; sauté in a little butter. Add the snails and sauté for a few moments. Remove and keep warm.
  4. Deglaze the pan with the cider and reduce by half; add the cream, salt and pepper, then reduce until slightly thickened.
  5. Place 2 snails between each apple wedge and spoon the sauce over top.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio



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