Creamy Snails Vol-au-vent

1 tablespoon (15 ml) of chopped chives

2 tablespoons (30 ml) of camelina oil Signé caméline

2 cups (500 ml) mushrooms, cut into pieces

2 green onions, sliced

1 teaspoon (5 ml) of salted herbs

1/2 cup (125 ml) of white wine

1 cup (250 ml) of vegetable broth

1/2 cup (125 ml) of 35% cream

3 tablespoons (45 ml) of Parmesan cheese

1 can of snails (well rinsed)

2 tablespoons (30 ml) of fresh parsley, chopped

4 vol-au-vent

4 cloves of garlic, chopped

2 tablespoons (30 ml) of roasted camelina seeds Signé caméline

Pepper to taste

1. Rinse the snails and macerate for 20 minutes in white wine.
2. In a large skillet, add the oil and brown the mushrooms and green onions with the salted herbs.
   
3. Deglaze with the white wine used for the snails maceration and reduce for 3 minutes.
4. Pour in the vegetable broth, cream and Parmesan cheese and reduce for 5 minutes or until the sauce thickens.
   
5. Add the snails and fresh parsley and mix well.
   
6. Heat the vol-au-vent in the oven following instructions.
7. Place one vol-au-vent on each plate and garnish with the snail mixture, roasted camelina seeds and a drizzle of oil.