Escargots A La Bourguignonne
- PREPARING FRESH SNAILS:
- 1 shallot finely chopped
- 1/4 cup chopped parsley
- 4 garlic cloves minced
- 1/2 cup red wine
- 1 1/2 cups softened butter - (12 oz or 3 sticks)
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly-ground black pepper
- 48 cleaned snail shells
- 1 can snails - (28 oz) drained, rinsed (or 48 fresh snails, prepared as directed below)
- 48 fresh snails in their shells
- White vinegar as needed
- Salt as needed
- Dry white wine as needed
- 1 onion coarsely chopped
- 2 carrots coarsely chopped
- 1 celery stalk coarsely chopped
- 1 bouquet garni
- 10 garlic cloves mashed
- Salt to taste
- Freshly-ground black pepper to taste
Preheat oven to 325 degrees.
In a bowl combine shallot, parsley, garlic, red wine, butter, salt, and pepper and mix well to thoroughly combine. Place a small amount of the butter inside each prepared snail shell. Add one snail to each shell, then fill each shell with more of the garlic-butter mixture. Place each prepared shell in the well of a snail dish and bake until butter is melted and bubbly and just beginning to brown.
If using fresh snails, follow this procedure for cleaning and preparing the shells: Allow snails to fast for at least one day. Rinse snails under cold running water and then transfer to a large bowl and cover with white vinegar and a handful of salt. Cover snails with a heavy plate to keep them submerged and allow them to purge for at least 3 hours.
Rinse again under cold running water and clean thoroughly to remove all traces of mucous. Place snails in a small saucepan and cover with water. Boil for 10 minutes. Drain and remove snails from their shells. Transfer shells to another saucepan and cover with salted water and boil for at least 30 minutes. Remove shells from the water, clean thoroughly and let them dry completely before proceeding.
Clean shelled snails again and remove the black part at the end of the tail. Place snails in a saucepan and cover with a mixture of half water and half dry white wine. Add onion, carrots, celery, bouquet garni, 10 garlic cloves, salt, and pepper. Partially cover saucepan and bring to a boil. Simmer for 2 hours, or until tender, and allow snails to cool in cooking liquid. Drain snails (discard poaching liquid) and pat snails dry. Proceed with recipe as directed.
This recipe yields 48 snails, serving 8 as an appetizer.