Recipe
Escargot A La Provence
Ingredients
- 5 tablespoons olive oil
- 1/4 cup chopped shallots
- Salt and pepper
- 3 dozen fresh snails, purged and removed from the shell
- 1 tablespoon chopped garlic
- 1 cup dry white wine
- 4 tablespoons cold butter, cut into small pieces
- 1 cup fine dried bread crumbs
- 1 tablespoon finely chopped fresh parsley leaves
- Loaf of crusty French bread
- 1 cup AIOLI:
- 4 cloves garlic
- *2 egg yolks
- Pinch salt
- 1 cup plus 2 tablespoons good olive oil
Directions
- In a large sauté pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, add the shallots. Season with salt and pepper. Sauté for 1 minute. Add the snails and garlic. Season with salt and pepper. Continue to sauté for 1 minute. Add the wine and bring to a simmer. Cook for 10 minutes. Stir in the cold butter.
- Preheat the oven to 425ºF.
- 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.
- AIOLI: Place the garlic in a large mortar and crush. Add the eggs and incorporate. Season with salt. Slowly stir in the oil, a little at a time, until all of the oil is incorporated and the mixture is like a thick mayonnaise.
- Yield: about 1 cup
- *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
Recipe Details
- Source: Emeril Live EM1D42
- Dish Type: Appetizer
Reviews