1. Preheat the oven to 400°. 2. Place pastry shells on a baking sheet and bake in center of oven for about 25 minutes, or until puffed and browned. Carefully remove the scored tops and set aside. Scoop out any unbaked dough and bake shells for an additional 10 minutes. Transfer to rack and cool. 3. While shells are cooling, melt butter in a large skillet. Add shallots and cook over low heat until softened but not yet browned, about 4 minutes. 4. Add parsley, cilantro, chives and tarragon, season with salt and pepper and cook over moderate heat for about 3 minutes. 5. Add snails and cook for 1 minute. 6. Add wine and simmer for 3 minutes. 7. Add cream and simmer about 5 minutes, until thickened. Season with salt and pepper. 8. Spoon snails and their sauce into pastry shells, top with lids and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
