Gros Escargots de Bourgongne (Emeril Lagasse) |
|
 |
Prep Time: 20 Minutes Cook Time: 11 Minutes |
Ready In: 31 Minutes Servings: 4 |
|
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:
1. Preheat to 400 degrees F.
2. Rinse and drain the escargots.
3. 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.
4. 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.
|
|