Yield > 8
Servings
Keys : Seafood Spanish Spain European Mediterranean Warm
Ingredients :
4 tbl Oil, olive
2 tbl Butter, unsalted
1/3 cup Shallot, finely chopped
2 x Garlic, cloves, chopped
2 sm Chilies, fresh, split
lengthwise, seeded, finely
chopped
1 pch Nutmeg, grated
1 pch Cloves, ground
1 pch Cumin, ground
7 oz Snails (about), drained,
rinsed, and patted dry
2 tbl Pernod
1 cup Stock, beef ** OR
1 cup Stock, veal **
4 cup Kidney beans, red, cooked
drained and rinsed ***
1/2 cup Parsley, chopped
Salt (to taste)
Pepper (to taste)
Method :
• ** See recipes for Beef Stock, or Veal Stock.
• *** To cook the kidney beans properly, soak 1 1/2 cups
of dried kidney beans in 4 cups of water overnight. Drain,
place in a pot of water to cover by 2 inches, and bring to a
boil. Simmer, covered, over medium heat until tender.
• Heat 2 tablespoons of oil and 2 tablespoons of butter
together in a large skillet over a medium-high heat. Add the
shallot and garlic and saute, stirring constantly, until lightly
golden, about 3 minutes.
• Add the chilies, nutmeg, cloves, and cumin and cook,
stirring for 2 more minutes.
• Add the snails to the skillet and cook, stirring
occasionally, for 5 minutes. Add the Pernod and cook until it
evaporates.
• Add the beef stock and bring the mixture to a boil and
cook, stirring, 2 to 3 minutes longer. Add the beans and a 1/4
cup of parsley, stirring briefly, just until the beans are heated
through.
• Remove from heat and stir in the remaining 2
tablespoons of olive oil, and salt and pepper to taste. Sprinkle
with the remaining 1/4 cup of parsley and serve warm.
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