Snails in red wine

Snails in red wine

By
From
Becasse
Makes
48 snails
Photographer
Steve Brown

It is difficult to find fresh snails in Australia, although a few suppliers are beginning to farm them for the gourmet food market. Imported French snails in brine are readily available, although quality can vary. At Bécasse, we use Indonesian snails that are preserved in a traditional French brine (the duChef brand). In my opinion, these are excellent – the snails are large and plump with a delicate flavour and texture.

Make sure you rinse the snails thoroughly as the brine can have an unpleasant flavour.

Ingredients

Quantity Ingredient
48 large snails
1 litre water
200ml red wine
200ml ruby port
80ml cabernet sauvignon
1/2 head garlic
1 small carrot, roughly chopped
1 small celery stick, roughly chopped
1/2 small onion, roughly chopped
1/2 small leek, roughly chopped, white part only
thyme
6 white peppercorns
1 bay leaf
mixed herb stalks, (a selection of parsley, chervil

Method

  1. Rinse the snails well under cold running water then leave to soak for an hour or so until any unpleasant odour has vanished.
  2. Put all the remaining ingredients, except for the herb stalks, into a large saucepan and bring to the boil. Lower the heat and simmer gently for 5 minutes. Remove from the heat and leave to cool slightly.
  3. Drain the snails and pat them dry. Put them into a shallow bowl with the herb stalks and pour on the warm marinade with all the aromatics. Cover with cling film and when cool refrigerate until required (at least overnight).
  4. When ready to use, remove the snails from the marinade (which should then be discarded). Don’t season the snails until the very last minute or they will become tough and chewy.
  5. The snails will keep in the refrigerator, submerged in the marinade, for up to a week. The flavour will develop and improve over time.
Tags:
restaurant
Becasse
Justin
North
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