Burgundy Snails

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Aug 25, 2015

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Burgundy Snails

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Burgundy Snails
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Yield Servings
Author Chef Philippe Bertineau
Prep time 45 minutes
Cooking time
Total time 45 minutes

Description

The most serious of gourmands insist that there only one true snail to eat: the Burgundy snail from France. Enjoy this classic preparation served with rich garlic butter and pair it with a Cru Burgundy or Pinot Noir. Bon appetit!

Ingredients

  • Garlic Butter
  • 1 cup Butter
  • 2 cloves garlic
  • 1/3 cup parsley, chopped
  • Salt to taste
  • white pepper, freshly ground to taste
  • Snail Preparation
  • 8 cups cold water
  • 1 cup white wine
  • 1/2 cup white wine vinegar
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 36 snails
  • 2 sprigs thyme
  • 1 sprig rosemary
  • Fricassee
  • 1 tablespoon Butter
  • 1 shallot, minced
  • 2 cups morel mushrooms, trimmed and washed
  • 1/2 cup chicken glaze or juice
  • 1/2 cup bacon, chopped
  • 18 pearl onions, precooked
  • Salt to taste
  • white pepper, freshly ground to taste

Instructions

Garlic Butter
  1. Place the softened butter in a food processor with the garlic and parsley and season with salt and pepper. Blend until well incorporated and the butter becomes a bright green color.
  2. Remove from the food processor and keep at room temperature.
Snails
  1. In a 4-quart pot combine the 8 cups of cold water, wine, vinegar, lemon juice, carrot, onion, celery, garlic, peppercorns, bay leaf, thyme and rosemary.
  2. Bring the pot to a simmer for 15 minutes.
  3. Strain broth and return to the pot.
  4. Add snails and simmer for 5 more minutes.
  5. Cool snails in broth in an ice bath and reserve for later.
  Fricassee
  1. Heat a large sauté pan with 1 T of butter and sweat the minced shallots over a medium flame.
  2. Add the morel mushrooms and cook until they begin to soften; add some of the chicken juice if the pan becomes dry.
  3. Cook until mushrooms are tender, then remove from the pan and cool.
  4. Heat another pan over medium-high heat and render the bacon until it begins to brown lightly. Remove excess fat from the pan.
  5. Add the snails, pearl onions and morel mushrooms to the pan and cook for about 2 minutes.
  6. Sauté mixture until hot, then add ¼ cup of the chicken juice and garlic butter in small amounts until it becomes a glaze.
  7. Adjust the seasoning with salt and pepper.
  8. Divide the fricassee into 6 small bowls and serve hot.
 

Notes

Chef's Note: For this recipe you can substitute the morels for any seasonably available mushroom.