Escargots Sur un Champ Vert

Snails on a Green Field of Parsley

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Preparation info

  • Serves

    4 to 6

    • Difficulty

      Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

The delectable snails from my local snail producer are fattened on a diet of cabbage leaves and peppery greens, so to serve them on a field of puréed parsley seems a natural progression. A large can of snails holds 36 to 48 snails, an ideal number for serving 4 to 6. Be sure to serve them with plenty of country bread.

Ingredients

Parsley Purée

  • 2 large bunches parsley (about 6 ounces/170 g total)

Method

For the parsley purée, bring a saucepan of salted water to a boil. Discard the parsley stems, add the leafy sprigs to the boiling water, and simmer until quite tender, 2 to 3 minutes. Drain the parsley, reserving ¼ cup (60 ml) of the liquid. Rinse with cold water and drain again thoroughly; the parsley will be bright green. Chop it coarsely and put it in a blender with the oil and reserved cook