Printable Area
Gros Escargots de Bourgongne
Recipe courtesy Emeril Lagasse
- Total Time:
- 31 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 11 min
- Level:
- Easy
- Yield:
- 4 servings
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.