Snails Sommeroise / Escargots a la Sommeroise

1. 1

   Starve the snails for at least 8 days, then wash them in several changes of water until clean.

2. 2

   Rinse with vinegar, then drain.

3. 3

   Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange peel and pork rind.

4. 4

   When the snails are almost cooked, drain them and remove them from their shells.

5. 5

   Brown the snails in olive oil with the very finely-chopped fatty bacon, the ground walnuts, anchovy fillets, crushed garlic and salt and pepper.

6. 6

   Thicken the mixture with the flour, then serve on a bed of spinach.

* Per serving · 4 servings · Values may vary.

No additional tips available.