Snails with Apples and Mont St-Hilaire Cider Recipe
Snails with Apples and Mont St-Hilaire Cider
Flavors of Quebec
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: Under 20 minutes
Difficulty: Easy
- 4 dozen Snails
- 2 red apples
- 250 ml (1 cup) heavy cream (35%)
- 125 ml (1/2 cup) cider
- 2 French shallots
- 2-3 knobs of butter
- Salt and pepper
  1. Cut the apples into 12 weges and brown them on both sides in a hot skillet with a little oil. 
  2. Arrange them in a wreath on the plates (6 wedges per plate).
  3. Finely chop the shallot; sauté in a little butter. Add the snails and sauté for a few moments. Remove and keep warm. 
  4. Deglaze the pan with the cider and reduce by half; add the cream, salt and pepper, then reduce until slightly thickened. 
  5. Place 2 snails between each apple wedge and spoon the sauce over top. 
More recipe ideas
An original idea from Jean-François Méthot of l'Hostellerie Les Trois Tilleuls
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