Walnuts can be a problem, because so often they’re either dry or old. French housewives have two tricks for reviving them: soak them in sugared water or hot milk overnight, or gently toast them in a skillet to release their natural oils.–Paula Wolfert
LC Fines Herbes Note
Fines herbes is a mixture of parsley, chives, tarragon, and chervil, preferably fresh but dried will suffice quite nice. Unlike that other French mainstay, bouquet garni, fines herbes don’t require a long simmer. A short cooking time is all they need to impart their glorious flavor.
Snails with Walnuts Recipe
- Quick Glance
- 35 M
- 3 H, 35 M
- Serves 4
- 1 cup crème fraîche or heavy cream
- One 7 1/2-ounce can snails (24 large snails)
- 3 tablespoons dry white wine
- 4 tablespoons unsalted butter, softened
- 2 tablespoons chopped fines herbes (see Note)
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- Pinch of freshly grated nutmeg
- 1/2 cup coarsely chopped walnuts
- 1. Place the crème fraîche in a funnel lined with a paper coffee filter and let drain until reduced to 3/4 cup, about 3 hours. Or boil the heavy cream until reduced to 3/4 cup. Refrigerate until ready to use.
- 2. Drain the snails and toss them with the wine in a small bowl. Cover and refrigerate until ready to cook. Remove from the refrigerator about 30 minutes before you plan to cook them.
- 3. Place 3 tablespoons of the softened butter in a shallow bowl and cream with a wooden spoon. Gradually work in the fines herbes, lemon juice, salt, pepper, and nutmeg. Cover and refrigerate the seasoned butter. (The recipe can be prepared to this point up to 2 hours in advance.)
- 4. Shortly before serving, melt the remaining butter in medium skillet over moderate heat; stir in the walnuts and reduce the heat to low. Cook, tossing, until the walnuts are aromatic, about 3 minutes. Stir in the crème fraîche or heavy cream. Raise the heat and bring to a boil, stirring constantly. Add the snails and wine; heat through. Do not allow to boil, or the snails will toughen. Remove from the heat.
- 5. Swirl in the seasoned butter, 1 tablespoon at a time, until the sauce is thick and well blended. Return the skillet to low heat to reheat gently, 15 to 20 seconds; overheating will cause the sauce to separate. Season with salt and pepper to taste.
- 6. Spoon 6 snails into each of 4 hot ramekins; divide the sauce equally among them. Serve immediately.
Note: Fines herbes is a mixture of fresh parsley, chives, tarragon, and chervil. At least 2 of the herbs should be fresh and the others can be dried if fresh are not available.
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!