Snails with Sauce Cargolade

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About


  • 20-30 snails per person


Heat the olive oil in a sauté pan with the lardons. Add the onion, shallot and garlic and let them soften for 15 minutes until tender. Add the herbs, tomatoes and tomato purée, season with salt, pepper and cayenne and cook for 30 minutes, until the sauce is thick. Add the snails in their shells, stir in the white wine and water and simmer, covered, for 20 minutes, so that the snails are bathed