escargots

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escargots

puits de courgette aux escargots

2 long	zucchinis
1 tablespoon	butter
1 tablespoon	minced shallots
50 milliliters	dry white wine
100 milliliters	heavy cream
1/2 teaspoon	pureed garlic
	fine salt and freshly ground black pepper, to taste
12 small	snails, rinsed and drained
1 tablespoon	minced fresh herbs, such as chives, parsley, and chervil

1.	Using a channel knife, cut a spiral groove into the sides of the zucchinis for their entire length. Cut the zucchinis into 4-cm long sections. Discard the end pieces. Place the zucchini sections on a plate, cut end up, and steam for 10 minutes.
2.	In the meantime, melt the butter in a small frying pan over medium heat. Add the shallots and cook for a couple of minutes without coloring. Add the wine and increase the heat. Reduce the wine almost totally.
3.	Add the cream and garlic to the frying pan. Reduce heat, season with salt and pepper, and reduce until sauce-like, about 5 minutes. Add the snails and cook to heat through, about 3 minutes. Mix in the minced herbs.
4.	When the zucchini pieces are through steaming, remove them from the steamer and drain the pieces on absorbent paper. Using a demitasse, or other very small spoon, carefully scoop the centers out of the zucchini pieces.
5.	Place the hollowed-out pieces on heated serving plates, 4 per plate. Using a small spoon, place 3 snails into each opening. Spoon the extra sauce over the tops and serve immediately.

Yield: 2 servings.

Ref: Guide Cuisine, April 1998, page 18.