For 4 people
For 4 people
Start by reducing the shallots and garlic with white wine. Stir in a little cream and let it cook.
Add a tsp of butter and season with salt.
Whip the crème fraîche, add it to the wine sauce, and sprinkle with the chopped herbs.
Heat the snails and pour the mixture over them.
Bake for a few minutes.