Bring a large pan of water to the boil with some salt and splash of white vinegar. Add whole snails and cook for 15 minutes. Refresh in iced water to stop the cooking process and de-shell.
Melt butter in a medium frying pan over medium-low heat. Add shallots and cook until softened but not browned, about 4 minutes. Add wine and cream and simmer for 5 minutes or until thickened.
Add tarragon and snails, season with salt and pepper and cook over moderate heat for a minute or two more.
Meanwhile for garlic crumbs, melt butter in a small frying pan over medium heat, whisking frequently. The butter will foam, add garlic and crumbs and stir until brown and aromatic. Remove from heat and add chives.
This recipe comes from the TV series and cookbook, Lyndey Milan’s Taste of Australia. Buy your copy of the accompanying cookbook to the TV series online here!
