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Escargots à la Languedocienne
Snails with Anchovy and Walnut Sauce
Preparation info
- Serves
4–6
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
Snails gathered in the ‘garrigues’ are preferred for this dish because they feed on the aromatic plants, such as thyme, rosemary and fennel, that grow there.
Ingredients
Method
If using fresh snails, prepare, clean and cook them, adding a few leaves of basil and a pinch of ground cloves to the cooking liquid. Alternatively, if using canned snails, drain and rinse them.
For the sauce: drain the anchovies, finely chop them and mix with the chopped walnuts, garlic and parsley. Briefly chop all these ingredients together; th