Snails cream
Instructions
Finely chop the garlic, onion and parsley.
Mix everything with butter blended with white wine until a thick emulsion.
Add salt, pepper and scented with nutmeg.
Filled with this cream snail shells (with their clam) and toss them in the oven at 130 degrees in the special small frying pan to Laver.
After 10 minutes, drizzle of white wine and put in the oven for another 5-10 minutes.
Served with the special pliers and long fondue forks to remove the shellfish, as reach midway between meat and fish.
