Cargols Con Vino Rojo



1 k. snails
1 cup onions, chopped
½ cup butter
2 cups red wine
1 tbsp. pernod
2 pcs. Bay leaf
salt & pepper to taste



Step 1

Boils snails in water. Cool then take-out meat from shells.

Step 2

Melt butter, saute onions and snail meat. Add red wine, pernod, bay leaf and water.

Step 3

Simmer until tender. Season with salt and pepper. Serve on cooked puff pastry cups.

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