Reduce the Port by half. Heat the vegetable oil in a heavy-based pan and sauté the onion, carrot, leek and garlic until golden brown. Remove from the heat and drain. Put the sautéed vegetables into a heavy-based saucepan and add the remaining ingredients. Bring to the boil and reduce the heat to a simmer. Add the reduced Port and cook for 45 minutes. Remove from the heat and transfer to a stainless steel container. Refrigerate and allow the brine to cool. Add the pre-cooked snails and marinate for 12 hours.
© 2005 Liam Tomlin. All rights reserved.