Catch snails & grilled with peppers for food -

Fixings

2 handfuls escargot, , canned with shells (if conceivable, endeavor to purchase petits gris)

12 tablespoons grease or unsalted spread, or a blend of both, at room temperature

2 shallots, expansive, finely minced

3 cloves garlic, finely minced

1 celery, medium rib, finely minced

3 tablespoons parsley, minced crisp Italian (level leaf)

1 teaspoon thyme, crisp leaves or 1/2 teaspoon dried

1/2 teaspoon curry powder

salt, to taste

dark pepper, naturally groung, to taste

Headings:

1. Deplete the escargots in a colander and flush well under chilly running water. Deplete again and smear dry with paper towels. Liquefy 3 tablespoons of the fat in a medium-estimate pot over medium warmth. Include the shallots, garlic, celery, parsley, thyme, curry powder, and salt and pepper and sauté until the point when the vegetables are delicate and translucent yet not darker, around 3 minutes. Expel the container from the warmth and let the blend cool to room temperature.