1. Peel and finely chop the shallots. Peel and press garlic cloves. 2. Clean the mushrooms. Cut them into pieces. 3. Melt the butter in a saucepan over low heat. Add the chopped shallots and clarify them from 2 to 3 minute. 4. Add the drained snails, chicken broth, mushrooms and wine. 5. Let simmer for 15 minutes. Season with salt and pepper. 6. Pour the cream and add the garlic. Cook another 5 minutes. 7. Serve after sprinkling of chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
