Garlic and Dried Tomatoes Snails Au Gratin

Name: Garlic and Dried Tomatoes Snails Au Gratin
Yield: 6 servings
Ingredients: 36 to 48 canned large snails drained; 1 tsp (5 mL) dry onion flakes; 3 garlic cloves finely chopped; 1/3 cup (80 mL) chopped dried tomatoes; 1/3 cup + 1 tbsp (90 mL) butter; Salt and pepper to taste; Dried thyme; 1/3 cup (80 mL) dry white wine; Grated Canadian Parmesan cheese; Chopped fresh parsley

This is the Garlic and Dried Tomatoes Snails Au Gratin recipe.

Cooking: 10 min - 20 min
Refrigeration: 25 min - 30 min

Yields 6 servings

garlic and dried tomatoes snails au gratin

Ingredients

36 to 48 canned large snails drained
1 tsp (5 mL) dry onion flakes
3 garlic cloves finely chopped
1/3 cup (80 mL) chopped dried tomatoes
1/3 cup + 1 tbsp (90 mL) butter
Salt and pepper to taste
Dried thyme
1/3 cup (80 mL) dry white wine
Grated Canadian Parmesan cheese
Chopped fresh parsley

READY FOR REWARDS?

Preparation

Preheat oven to 375 °F (190 °F).

Pat dry snails and set aside. In skillet, sauté onion flakes, garlic and tomatoes in butter for 2 minutes while stirring. Season to taste with salt, pepper and thyme. Add snails and cook for 3 minutes, stirring a few times.

Pour white wine and simmer until reduced to half. Divide snails among 6 bowls or snail dishes. Sprinkle with Canadian Parmesan cheese and bake for 5 to 10 minutes or until golden. Remove from oven and let stand for 5 minutes before serving. Garnish with fresh parsley and serve with fresh bread.