Name: Cassolette of snails and anchovies
Total time: 50 min
Ingredients: 48 snails, tinned, preferably from Bourgogne; 200g of unsalted butter, warm; 6 anchovy fillets, small, from a jar of olive oil; 1 lemon, juiced; 2 shallots, chopped; 50g of mini capers; 4 tbsp of flat-leaf parsley, chopped; 1 tbsp of breadcrumbs; salt; ground black pepper

Cassolette of snails and anchovies

by Pascal Aussignac

Ingredients

Fresh Meat

48 snails, tinned, preferably from Bourgogne

Dairy

200g of unsalted butter, warm

Store Cupboard

6 anchovy fillets, small, from a jar of olive oil
1 tbsp of breadcrumbs
salt
ground black pepper

Fruit & Vegetables

1 lemon, juiced
2 shallots, chopped

Delicatessen

50g of mini capers

Salad & Fresh Herbs

4 tbsp of flat-leaf parsley, chopped