You are here

Snails A La Bourguignonne

Western.Chefs's picture
Ingredients
  Snails 2 Dozen, prepared
  White wine 125 Milliliter (1/2 Cup)
  Stock 65 Milliliter (1 Cup)
  Onion 1
  Carrot 1
  Bouquet garni 1
  Salt To Taste
  Sweet butter 175 Gram, softened (1 Cup)
  Shallot 1 , finely chopped
  Garlic 1 Clove (5 gm), crushed
  Freshly ground pepper To Taste
  Chopped parsley 1 Tablespoon
Directions

Put the snails into a saucepan with the wine, stock, onion, carrot, bouquet garni and salt and bring to a boil.
Cover the pan and simmer for 3 hours.
Cool the snails in the cooking liquid.
Remove the snails from their shells and cut off the membrane and black part.
Boil the empty shells in water with 1/2 cup of salt for 30 minutes.
Rinse the shells well and dry them with paper towels.
Set aside.
In a small bowl combine the butter, shallot, garlic, pepper, salt and parsley.
Shape the butter into a block or roll and put it into the refrigerator to chill for at least 30 minutes.
Preheat the oven to 400°F (200°C).
Put the snails in their shells and cover them with a piece of butter the size of a peanut or larger, stuffing it in until the butter is level with the rim of the shell.
Put the snails into a snail dish, open ends up, and heat in the oven for 5 to 6 minutes.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Seafood
Servings: 
6

Rate It

Your rating: None
4.30625
Average: 4.3 (16 votes)