Nutrition Facts
4 servings
4
Recipe for small pots of winkles with croutons
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!
Ingredients
450 Winkles
1 Coarse salt
1 Crushed pepper
1 Bay leaf
Small toast made from soft bread
200 Butter
1 Parsley
2 cloves Garlic
4 Almond powder
1 Mustard
100 Button mushrooms
3 Tomatoes
2 Shallots
2 Powdered sugar
Olive oil
Salt
Pepper
Directions
1
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.
2
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.
3
Cut the mushrooms into small 3 mm cubes. Chop the shallot. Sauté the mushrooms with the shallot in a little olive oil. Set aside.
4
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.
5
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.
6
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.
Ingredients
Ingredients
450 Winkles
1 Coarse salt
1 Crushed pepper
1 Bay leaf
Small toast made from soft bread
200 Butter
1 Parsley
2 cloves Garlic
4 Almond powder
1 Mustard
100 Button mushrooms
3 Tomatoes
2 Shallots
2 Powdered sugar
Olive oil
Salt
Pepper
Directions
Directions
1
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.
2
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.
3
Cut the mushrooms into small 3 mm cubes. Chop the shallot. Sauté the mushrooms with the shallot in a little olive oil. Set aside.
4
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.
5
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.
6
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.
Notes
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