Cargols Con Vino Rojo2018-03-06
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
Boils snails in water. Cool then take-out meat from shells.
Melt butter, saute onions and snail meat. Add red wine, pernod, bay leaf and water.
Simmer until tender. Season with salt and pepper. Serve on cooked puff pastry cups.