Serves: 12
Preparation Time: 10 minutes
Cooking Time: 20 minutes

12 snails in the shell
1 tablespoon butter
1 eshallots, finely chopped
¼ cup (60ml) dry white wine
¼ cup (60mls)  heavy cream
1 tablespoons finely chopped tarragon leaves

Garlic crumbs
1 tablespoons butter
1 clove garlic, finely chopped
35g (½ cup) brioche crumbs
1½ tablespoons finely chopped chives

  1. Bring a large pan of water to the boil with some salt and splash of white vinegar. Add whole snails and cook for 15 minutes. Refresh in iced water to stop the cooking process and de-shell.
  2. Melt butter in a medium frying pan over medium-low heat. Add shallots and cook until softened but not browned, about 4 minutes. Add wine and cream and simmer for 5 minutes or until thickened.
  3. Add tarragon and snails, season with salt and pepper and cook over moderate heat for a minute or two more.
  4. Meanwhile for garlic crumbs, melt butter in a small frying pan over medium heat, whisking frequently. The butter will foam, add garlic and crumbs and stir until brown and aromatic. Remove from heat and add chives.
  5. To serve place some crumbs in the bottom of individual canapé spoons, spoon snails and their sauce on top and serve immediately.

This recipe comes from the TV series and cookbook, Lyndey Milan’s Taste of Australia. Buy your copy of the accompanying cookbook to the TV series online by clicking here!