Escargot with Creamy Garlic & Roquefort Sauce
By Anneli Faiers, May 9, 2012, In Starters
~ 15 minutes
- 1 can of 24 snails
125ml white wine
2 cloves of garlic, finely chopped
50-75g Roquefort depending on preference
Lots of fresh bread
- In a saucepan, bring your cream, white wine and garlic to a gentle simmer and cook until reduced by half and it has thickened somewhat. It does not need to be too thick, just so as it is coating the back of your spoon nicely.
- Drain and rinse your snails then add them to your sauce along with the crumbled Roquefort and heat through until all the cheese has melted. Taste and season and add more cheese if you so desire.
- Spoon the snails into a warmed dish. You could simply serve them in a bowl and they would be nice with a sprinkle of parsley if you do not have the special snail dishes. Then spoon over the sauce as generously as your dish allows. Serve immediately.