Escargot with Herb Butter and Parsley
Ingredients
- Ingredients
- 28 fresh Snail
- For the Sud
- 200 milliliters dry Burgundy wine
- 1 onion
- 1 carrot
- 1 bunch Soup vegetables (such as parsley, bay leaf, or thyme)
- 1 garlic clove
- salt
- peppers (freshly ground)
- For the herb butter filling
- 125 grams butter
- 4 garlic cloves
- 2 shallots
- 1 Tbsp ground almonds
- ½ bunch parsley
- also
- Sea salt
Preparation steps
Place the fresh snails in cold salt water, and let soak for one hour. Rinse thoroughly with warm water, then add to a pot with boiling water. Boil for 30 minutes, carefully remove from the shell, and remove the tail. Peel and dice the carrots. Peel, halve, and finely dice the onion. Rinse the herbs, and add with the carrots, onions, and other remaining ingredients to a pot. Add the snails and simmer for 3 hours, then remove from the heat, and let cool. Clean the shells well while the snails are cimmering. For the herb butter, peel the shallots and garlic, and mince finely. Rinse the parsley, dry, remove the leaves, and chop finely. Add the butter to a pot over low heat and soften, but don't let melt. Add the herbs, shallots, garlic, and almonds. Season with salt and pepper, transfer to a bowl, and chill in the refrigerator.
Preheat the oven to 200°C (approximately 400°F).
Remove the snails from the cooking liquid. Fill each shell with 1 teaspoon of cooking liquid, one snail, and the herb butter, and close. Cook 7 snails at a time in the pan, open end up, on a bed of salt. Cook 5-7 minutes, until golden brown in the oven. Serve hot with white bread and wine.
