Sounds fancy but it’s not.

Snails are not everyone’s cup of tea

but one little can easily feeds two of us and it’s not expensive

…and yes I brought two cans onboard with us this summer

The first was for a very good Snails Tapas (recipe here).

The second can was of course my contingency.

One is good then two must be better.

So here is the second in my series of

End of Season Galley Clean Out Recipes

…just a few chopped veggies…
…throw in some fresh peas and mushrooms…
…add some stock and cream…
…serve on fresh crispy Vol au Vent shells…


1 can of snails, drained

1 garlic clove, minced

2 shallot, minced

1/2 cup sliced carrots

1/2 cup green peas

2 cups button mushrooms, quartered

1 tbsp Worcestershire sauce

sea salt and pepper

1 large handful of loosley chopped Italian parsley

a healthy splash of red wine

2-3 tbsp beef stock

1/2 cup heavy cream

4 vol au vent shells

Sauté garlic and shallot until fragrant.

Add carrots and peas and sauté for 2-3 minutes until crunchy tender.

Add mushrooms and Worcestershire sauce and deglaze with wine and stock.

Stir in cream and simmer until the sauce thickens slightly.

Stir in snails and season to taste.

Serve over pastry shells and an extra sprinkling of parsley.

inspiration for this recipe


One response to “ESCARGOTS VOL AU VENT”

  1. […] They make the best tapas (my fave recipe here) and a tasty little vol au vent (recipe here) […]

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