Gros Escargots De Bourgongne

Recipe Ingredients

24		Canned escargots - rinsed, drained
3 cups	711ml	Red wine
1/2 cup	31g / 1.1oz	Chopped onions
1/4 cup	27g / 1oz	Chopped carrots
1/4 cup	27g / 1oz	Chopped celery
1		Bay leaf
1 teaspoon	5ml	Black peppercorns
2		Butter - at room temperature
1/4 cup	36g / 1.3oz	Chopped garlic
1/4 cup	10g / 0.4oz	Finely-chopped fresh parsley leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Escargot molds
		Crusty bread

Recipe Instructions

Preheat to 400 degrees. Rinse and drain the escargots.

In a saucepan, over medium heat, combine the red wine, mirepoix, bay leaf and peppercorns. Bring the liquid to a simmer. Poach the escargots in batches for 15 seconds. Drain, set aside and reserve 2 tablespoons of the liquid.

In a small mixing bowl, combine the butter, garlic and parsley. Mix well. Season with salt and pepper. Season the escargots with salt and pepper, and place in the escargot mold. Place 2 heaping teaspoons of the butter mixture on top of each escargot. Place the molds on a baking sheet and place in the oven. Cook for 6 to 10 minutes, or until the butter is bubbly. Remove and serve with the crusty bread.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B75)

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