Snails with Walnuts

Name: Snails with Walnuts (Escargots aux Noix)
Yield: Serves 4
Cuisine: France
Ingredients: 4 tablespoons unsalted butter, softened; 2 tablespoons chopped fines herbes (see Note at right); 2 tablespoons fresh lemon juice; ¾ teaspoon salt; 1 cup crème fraîche or heavy cream; 1 can (7½ ounces) snails (24 large snails); 3 tablespoons dry white wine; ⅛ teaspoon Freshly ground pepper; Pinch of freshly grated nutmeg; ½ cup coarsely chopped walnuts

Escargots aux Noix

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Walnuts can be a problem, because so often they’re either dry or old. French housewives have two tricks for reviving them: They soak them in sugared water or hot milk overnight or gently toast them in a skillet to release their natural oils.

Ingredients

1 cup crème fraîche or heavy cream
1 can (7½ ounces) snail

Europe
France
Sauce
Gluten-free

Method

Place the crème fraîche in a funnel lined with a paper coffee filter and let drain until reduced to ¾ cup, about 3 hours. Or boil the heavy cream until reduced to ¾ cup. Refrigerate until ready to use.
Drain the snails and toss with the wine in a small bowl. Cover and refrigerate until ready to cook. Remove from the refrigerate about 30 minutes before you plan to