Recipe
Gros Escargots De Bourguignon
Ingredients
- 24 canned escargots, rinsed and drained
- 3 cups red wine
- 1/2 cup chopped onions
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1 bay leaf
- 1 teaspoon black peppercorns
- 2 sticks of butter, at room temperature
- 1/4 cup chopped garlic
- 1/4 cup finely chopped fresh parsley leaves
- Salt
- Freshly ground black pepper
- 4 escargot molds
- Crusty bread
Directions
- Preheat to 400 degrees F. 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.
Recipe Details
- Source: Emeril Live EM1B75
- Dish Type: Appetizer
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