Escargot A La Provence

Recipe Ingredients

5 tablespoons	75ml	Olive oil
1/4 cup	36g / 1.3oz	Chopped shallots
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Fresh snails - purged, and
		Removed from the shell
1 tablespoon	15ml	Chopped garlic
1 cup	237ml	Dry white wine
4 tablespoons	60ml	Cold butter - cut small pieces
1 cup	237ml	Aioli - (see recipe)
1 cup	146g / 5.1oz	Fine dried bread crumbs
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
1		Loaf of crusty French bread

Recipe Instructions

In a large saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, add the shallots. Season with salt and pepper. Saute for 1 minute. Add the snails and garlic. Season with salt and pepper. Continue to saute for 1 minute. Add the wine and bring to a simmer. Cook for 10 minutes. Stir in the cold butter.

Preheat the oven to 425 degrees.

Remove the pan from the heat. Place the snails in the porcelain snail dishes. Spoon the liquid over each snail. Spoon a teaspoon of the aioli over each snail. In a small mixing bowl, combine the bread crumbs, parsley and remaining oil. Season with salt and pepper. Mix well. Sprinkle the bread crumb mixture over the aioli.

Place the dishes on a baking dish and place on the top shelf of the oven. Broil for 2 minutes. Remove the pan from the oven and cool slightly. Serve the snails with French Bread and wine.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D42) - from the TV FOOD - NETWORK

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