Makes: 4 individual cooking pot

10-15 minutes

Very easy

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  • Four dozen snails
  • 50 g (1.7 oz) butter
  • 50 cl tomato coulis
  • a clove of garlic
  • a bunch of parsley
  • a branch of Basil


Recipe by our partner blogger
Mignardises and co



1. Melt the butter in a pan and add the garlic, basil and parsley chopped. Stir.

2. Drain the snails and add them to the saucepan. Pour tomato coulis.
Reduce very gently over low heat for about 10 minutes.

3. Serve immediately in cups with a good slice of bread!


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