Directions
Heat butter in large saucepan. Sauté garlic, shallots, parsley & mushrooms for 5 minutes. Stir in snails & wine; cover & simmer for 10 minutes. Stir in cream & flour until smooth; simmer until thickened. Season to taste with salt, pepper & nutmeg. Spoon over individual baguettes.
Ingredients
- ¼ cup butter
- 2 shallots, chopped
- 1 lb. small button mushrooms
- 1 cup Riesling wine
- 1 tbs. flour
- fresh ground nutmeg
- 2 cloves garlic, chopped
- 2 tbs. chopped fresh parsley
- 36 Wild Burgundy Snails
- 1 cup heavy cream
- salt & pepper
- 12 slices French baguette, toasted
