Drain the snails, put the knob of butter in a sauté pan and fry the snails in it.
To prepare the nut butter, put the walnut kernels in the blender with the butter. Reserve in the refrigerator.
In the pan of snails, add the sultanas, then moisten with a little snail juice.
Whip the nut butter sauce by adding a few invalides (nut scraps more affordable than kernels), salt and pepper
Arrange in a fruit bowl or in small pots.
Sure! I use fresh snails, but it seemed tedious to describe the preparation of said snails, because I don't think we still have time to do this in families today.
Note:Quick and convenient recipe. You can always have a spare box of snails at home.
