Easiest Way to Make Perfect Mike's Escargots À La Bourguignonne & Parsley Salad

Easiest Way to Make Perfect Mike's Escargots À La Bourguignonne & Parsley Salad Delicious, fresh and tasty.

Mike's Escargots À La Bourguignonne & Parsley Salad. Great recipe for Mike's Escargots À La Bourguignonne & Parsley Salad. Well, how very French of my tiny culinary students! "Bourguignonne." = "Snails in a savory garlic herb sauce." Served alongside a lemon based parsley salad. A delectably rich treat for brunch, lunch, dinner or, even as an.

Place a snail in each shell and fill the cavity with the seasoned butter.

While some of us may squirm at the idea, anyone who has braved these juicy little morsels will undoubtedly go on.

In a bowl, combine the butter, garlic, parsley and pepper and mix well with a wooden spoon.

You can have Mike's Escargots À La Bourguignonne & Parsley Salad using 20 ingredients and 9 steps. Here is how you cook that.

Ingredients of Mike's Escargots À La Bourguignonne & Parsley Salad

1. It’s of ● For The Seafood.

2. You need 2 Pound of Bag Raw Jumbo Snails [your choice on type].

3. It’s of ● For The Garlic Herb Butter Sauce.

4. You need 1 Cube of Kerrygold Garlic Herbed Butter [more if needed room temp].

5. It’s 2 Cloves of Fresh Garlic [fine minced].

6. Prepare of Salt & Fresh Ground Black Pepper.

7. It’s 2 tbsp of Shallots Or Chives [fine minced].

8. You need of Lemon Wedges [for serving + 1 tbsp juice for butter sauce].

9. You need 1 Dash of Quality Chardonnay.

10. Prepare of ● For The Parsley Salad [meant to cut richness of butter sauce].

11. Prepare 4 Cups of Fresh Parsley.

12. You need 1/4 Cup of Fresh Chives.

13. It’s 1/2 tbsp of Fresh Ground Black Pepper.

14. You need 2 tbsp of Lemon Juice.

15. You need of ● For The Breads & Kitchen Equipment.

16. You need 1 of Fresh Baguette Or French Loaf [sliced thin & oven toasted].

17. It’s as needed of Garlic Olive Oil [to coat bread].

18. It’s 1 of Set Snail Tongs & Picks [for two].

19. It’s 1 of LG Cookie Sheet [lined with non-stick tin foil].

20. Prepare 1 of Butter Brush.

Slip a snail into each shell, pushing it toward the back with a small spoon.

Dining Companions: Charles, Clara, Matty, Mike, Tim, and Mark; Recipe Rating: B; When Mike and Tim came to visit a couple months ago I put together a special menu for them.

These snails were part of it.

I started by making a compound butter with shallots, garlic, parsley, salt, pepper, and white wine.

Mike's Escargots À La Bourguignonne & Parsley Salad instructions

1. Make your simple Parsley Salad beforehand. Mix well and refrigerate..

2. Cut snails from vacuumed sealed bags..

3. Rinse snails under warm water and pat dry..

4. Slice and toast your baguette or French slices with a light brush of garlic olive oil..

5. Bake at 350° for 5 minutes or, until crispy. 2nd floor of a scolville pansey I.

6. Sliced toasted French Loaf pictured. Bake at 350° for 5 minutes. Or, until crispy..

7. Place everything in the ● For The Garlic Butter Sauce section in a pot and simmer for 3 minutes. Then, fill the insides of your snails with your warmed butter mixture..

8. Place snails in fridge for 20 minutes. Or, until butter mixture has solidified. Place snails on a cookie sheet. Heat oven to 350° and bake snails for 13 to 15 minutes depending upon size. Or, just look for bubbles and youll know they're done..

9. Serve with chilled Parsley Salad, lemon wedges, toasted Baguette or French slices, any of your reserved butter mixture and, a quality Chardonnay. Garnish with fine chopped parsley or chives. Enjoy!.

Escargots à la Bourguignonne is a timeless garlic-and-herb-flavored dish that should be made with good-quality canned snails and store-bought snail shells.

I hate snails, but DH loves them.

Every once in a while I'll make them for him.

Escargots a la Bourguignonne Si buscas algo delicioso elegante y intrépido esta receta es lo mejor que has encontrado ademas de ser sencilla es riquísima así.

Get full Escargots à la Bourguignonne Recipe ingredients, how-to directions, calories and nutrition review.