Escargots in Herbed Cream

Ingredients

• 4-6 tablespoons creme fraiche (or sour cream)
• 5-6 mushrooms, white, fat, finely chopped
• 1 small onion, finely chopped
• 7 ounces escargot (canned, undrained, 200g)
• 2 tablespoons parsley, finely chopped
• 2 tablespoons chervil, finely chopped (optional)
• 2 tablespoons chives, finely chopped
• 2 teaspoons garlic, finely chopped (or to taste, but use a lot)
• 1 tablespoon butter
• good pinch flaked sea salt
• 1/2 teaspoon coarse black pepper

Directions

1. 1

   Put the crème fraiche, finely chopped mushrooms and finely chopped small onion in a pot. Heat on high until it starts bubbling. Stir well, fairly often, and then turn heat down a little.

2. 2

   Cook that about 10 minutes, when the onion should be soft, the mushrooms cooked, and the cream sauce reduced.

3. 3

   In the meantime, open the can of escargots and rinse them in a sieve, and shake them to dry a little. You've also chopped the herbs.

4. 4

   Now add the escargots, herbs, garlic, butter, salt and pepper to the pot.

5. 5

   Stir through, and simmer for about 2 minutes until the escargots/snails are heated through.

6. 6

   I like to serve this in individual ramekins, with a nice bread roll or French bread, or freshly made bread. And it can stand waiting in a warming oven.