Tuesday, 2 March 2010

Snails with Anchovy and Walnut Sauce - Les Escargots à la Languedocienne

4 dozen snails, canned
6 anchovy fillets soaked in milk
200g bacon, diced
200g shelled walnuts
3 tomatoes, chopped
2 tbsp parsley, chopped
1 tbsp thyme, chopped
4 bay leaves
3 cloves garlic
3 tbsp oil for frying
salt and pepper

Roughly chop the garlic, anchovies and walnuts in a mixer. Fry the bacon and tomatoes in the oil, add the chopped nuts, garlic and anchovies and 1 tbsp of the parsley. Stir until well blended and simmer for 15 mins. Add the snails and stir well. Remove to dish, sprinkle with remaining parsley and serve.

1 comment:

Pam said...

Oh, this sounds delicious! My hubby loves anchovies so this is a go! Thanks!