Burgundy Snails
Description
The recipe won't take much time. Burgundy-style escargot is a popular restaurant dish that is best served with chilled white wine. If desired, the snails can be frozen after stuffing so you always have this festive ready-made preparation on hand.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use live snails, not pickled ones — grape snails only! Before cooking, place the snails in a jar or lidded container and feed them wheat flour for 2–3 days so their intestines are cleared.
- 2
Step 2
Rinse the snails in water and place them in a deep container: a pot, saucepan, or cauldron. Pour in hot water and place the container on the stove. Bring to a boil and cook for 2–3 minutes. During this time, a lot of foam will form; drain the water and rinse the snails in water.
- 3
Step 3
Remove the snails from their shells and cut off their stomachs, which are at the very end of the body. Place the snails in a saucepan or pot, add bay leaves, 2 pinches of salt, and pour in approximately 400–500 ml of hot water. Simmer the snails for 1–1.5 hours over moderate heat. You can add 100 ml of any variety of white wine or 30 ml of apple cider vinegar.
- 4
Step 4
Rinse the shells in water, rinse thoroughly, shake off excess moisture, and place on a plate.
- 5
Step 5
Melt the butter in a double boiler or in the microwave. Stir in the remaining salt, ground black pepper, and ground garlic. Finely chop the washed dill and parsley and add them to the bowl. Gently mix and chill the butter in the refrigerator.
- 6
Step 6
Place a little butter in each shell, then insert the boiled snail and seal the shell opening with butter. In this form, the snails can be frozen as a semi-finished product.
- 7
Step 7
Place the stuffed snail rolls on a plate and bake in the microwave for 1 minute. You can also bake them in the oven at 180°C for about 3–5 minutes—whichever method is more convenient for you. Serve the dish warm.