Snails with Chilled Garlic Mousse

Preparation info

  • Difficulty


  • Serves


    , as a starter

Appears in

I devised this recipe as part of an elegant summer garden meal.


  • 48 cherry tomatoes or 24 larger ones
  • 48 small or medium shelled snails
  • 6 garlic cloves, peeled and crushed
  • 6 spring onions (bulbs only), finely chopped
  • bunch of chervil, finely chopped
  • 1 tbsp tarragon mustard
  • sea salt
  • freshly ground black pepper
  • ½ pt / 280 ml whipping cream, whipped


If you can bear to skin the larger tomatoes, do so. Cut them in half and scoop out the seeds. Cherry tomatoes just need a cap cut off and the seeds scooped out. (Do not waste the seeds and pulp. Rub it through a sieve, and use the liquid as a base for a marvellous vinaigrette to mix with a nut oil or extra virgin olive oil.) Rinse and drain the snails, and put one into each tomato cup. Mix the garlic, onions, chervil, mustard and seasoning, and fold into the whipped cream. Pipe or spoon over the snails, and refrigerate until required.