Escargots A La Bourguignonne

Recipe Ingredients

1		Shallot - finely chopped
1/4 cup	36g / 1.3oz	Chopped parsley
4		Garlic cloves - minced
1/2 cup	118ml	Red wine
1 1/2 cups	297g / 10oz	Softened butter - (12 oz or 3 sticks)
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
48		Cleaned snail shells
1		Snails - (28 oz) - drained, rinsed
		= (or 48 fresh snails, prepared as
		Directed below)
		Preparing Fresh Snails
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

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B22) - from the - TV FOOD NETWORK

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