- 500g snails (canned or frozen)
- 1 tablespoon olive oil
- 1 finely chopped onion
- 3 cloves of garlic, minced
- 1/2 cup brandy
- 1 cup chicken broth
- 200g chanterelle mushroom sauce
- Salt and pepper to taste
- 200g turrón cream (available in specialty stores)
- Fresh chopped parsley for garnish
Instructions:
1. Rinse the snails thoroughly and drain.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until golden.
3. Add snails to the skillet, sautéing for a few minutes.
4. Pour brandy over the snails, allowing it to boil for a couple of minutes to evaporate the alcohol.
5. Add chicken broth and chanterelle mushroom sauce. Bring the mixture to a boil, then reduce the heat to low. Simmer for about 15-20 minutes to meld the flavors.
6. Incorporate turrón cream into the mixture, stirring until completely melted. Adjust seasoning with salt and pepper to taste.
7. Simmer for an additional 5-10 minutes until the sauce thickens slightly.
8. Serve the snails on individual plates, sprinkling with fresh chopped parsley. Enjoy this delightful dish inspired by the culinary traditions of the Yellow Coast on your special occasion!
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