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Dijon snails

  • Canned snails  24 pieces,
  • shells – 24 pieces,
  • shallot  – 1,
  • cloves of garlic -4,
  • semi-salted butter – 20 gr,
  • white dry wine – 60 ml,
  • meat gravy – 60 ml
  • creams 15% – 60 ml,
  • Dijon mustard – 30 ml.
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Sauce for grape snails

The result of rich historical and culinary heritage of Burgundy is the famous burgundy snails and Dijon mustard. During the reign of the dukes of Burgundy, a rich social class could eat meat every day. It has led to the increase in consumption and demand for Dijon mustard. It is traditionally prepared from crushed black mustard seeds and a solution of sour grape juice, vinegar or white wine. In their culinary experiments, French chefs combined these ingredients and created exquisite grape snails in spicy sauce.

Dijon snails

This recipe differs from the “Burgundy” one with a pronounced meat taste with a piquant note of Dijon mustard. The combination of shellfish and mustard is appreciated by lovers of bold culinary decisions. The preparation will require:

  • Canned snails  24 pieces,escargot
  • shells – 24 pieces,
  • shallot  – 1,
  • cloves of garlic -4,
  • semi-salted butter – 20 gr,
  • white dry wine – 60 ml,
  • meat gravy – 60 ml
  • creams 15% – 60 ml,
  • Dijon mustard – 30 ml.

First you need to clean and finely chop the garlic and shallots. Then melt the butter in a frying pan and fry onion, garlic and escargot. Add white wine and lower the heat. Pour meat sauce and cream into the pan. Bring to a boil stirring it often. When the contents of the frying pan boiled, you can remove it from the fire and add mustard. Fill the shells with cooked meat and serve warm. Adding color to this dish can be done with parsley sprigs.

Preparation of escargot in sauce does not take much time, if you use canned or semi-ready snails.  The chefs of the European cuisine keep on experimenting, adding new ingredients to the dishes and finding new unforgettable tastes.

 

 

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