Garlic and Dried Tomatoes Snails Au Gratin

By carol gorman

Ingredients

• 36 to 48 canned large snails, drained
• 1 tsp (5 mL) dry onion flakes
• 3 garlic cloves, finely chopped
• 1/3 cup (75 mL) chopped dried tomatoes
• 1/3 cup + 1 tbsp (90 mL) butter
• Salt and pepper
• Thyme
• 1/3 cup (75 mL) dry white wine
• Grated Canadian Parmesan cheese
• Chopped fresh parsley

Preparation

Step 1

Preheat oven to 375 °F (190 °F).
Pat dry snails and set aside. In skillet, sauté onion flakes, garlic and tomatoes in butter for 2 minutes while stirring. Season to taste with salt, pepper and thyme. Add snails and cook for 3 minutes, stirring a few times.
Pour white wine and simmer until reduced to half. Divide snails among 6 bowls or snail dishes. Sprinkle with Canadian Parmesan cheese and bake for 5 to 10 minutes or until golden. Remove from oven and before serving. Garnish with fresh parsley and serve with fresh bread.