Original recipe that will impress your guests. Often cooked with chili, they can, however, be subject to creativity; as appetizers, in a broth, with white wine, their preparation is easy and their success is guaranteed!
Blend together the butter, garlic, parsley, almond powder, mustard, salt, and pepper. Roll it up using plastic wrap, making sure to tighten it well. Place in the freezer.
Place the small snails in a saucepan, cover with cold water. Add a handful of coarse salt, pepper, and a bay leaf. Bring to a boil and cook for 10 minutes. Let cool off the heat.
Cut the mushrooms into small 3 mm cubes. Chop the shallot. Sauté the mushrooms with the shallot in a little olive oil. Set aside.
Remove the skin from the tomatoes, the liquid, and cut them into 3 mm cubes. Cook them in a little olive oil with the chopped shallot, sugar, salt, and pepper for about 5 minutes. Set aside.
Remove the shells from the snails. Butter the top of the toast. Cut the butter (taken out of the freezer) into slices of 2 mm.
To finish, fill the jars with a teaspoon of tomato, a teaspoon of mushrooms, several whelks, and a slice of parsley butter. Cover the jar with the toast (buttered side out). Place the jars in the oven at 220°C (thermostat 7) for 8 minutes. Just enough time to brown the croutons and warm the whelks.
0 servings
4
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