Gourmet French-style Molluscs

Place the snails in cold salt water and leave to rest for around 1 hour. Carefully rinse in warm water and then add to a pan of boiling water and cook for 30 minutes. Drain, remove the snails from their shells and cut off their tails.

Place the carrot, 1 onion, parsley, thyme and the bay leaf in a pot with 500 ml water and bring to the boil. Add the snails and cook at just below boiling for around 3 hours. In the meantime, carefully clean the shells.

To make the sauce, heat the oven to its lowest temperature and line a baking tray with greaseproof paper. Place the peppers and tomatoes on the baking tray and dry in the oven for around 1 hour.

Add the garlic for the last 30 minutes of cooking time. Remove the baking tray from the oven and leave to cool.

Dry roast the almonds and hazelnuts. Remove from the pan and set aside to cool.

Purée the roasted garlic, chilli, bread, nuts, vinegar, wine, olive oil and the tomato juice and season with salt and ground black pepper.

Remove the snails from the broth and return them to the shells.