Snails in garlic-herb butter in the style of the bourguignon. It is necessary to marinate the snails overnight in this recipe.
Total Time
12hr 20min
5.0
2 Ratings
Author: Chef's Opinion
Servings:
2
Ingredients
•
1
can
(12 oz)
Snails
or 12 oz. Snails
•
1/2
cup
Red Wine
•
1
tsp
Garlic Paste
•
1/2
tsp
Freshly Ground Black Pepper
, ground
•
to taste
Kosher Salt
•
1
stick
Butter
•
1
Tbsp
Shallots
, diced
•
1
Tbsp
Garlic Paste
•
2
Tbsp
Fresh Parsley
, chopped
•
2
slices
Sourdough Bread
Cooking Instructions
1.
Drain and rinse Snails (1 can) and cut snails lengthwise in half.
2.
Marinate snails overnight in Red Wine (1/2 cup), Garlic Paste (1 teaspoon),Freshly Ground Black Pepper (1/2 teaspoon) and Kosher Salt (to taste).
3.
The next day, strain the snails and discard the marinade.
4.
In a medium saucepan, melt the Butter (1 stick), Saute Shallot (1 tablespoon) and Garlic Paste (1 tablespoon) until onions are translucent.
5.
When the onions are translucent, add the snails and Fresh Parsley (2 tablespoon). Saute for 1 minute, adjusting seasoning as necessary.
6.
Cut Sourdough Bread (2 slice) into thick sticks. Grill or toast the breadsticks until golden.
7.
Serve and enjoy!
Nutrition Per Serving
CALORIES
730
FAT
47.3 g
PROTEIN
33.0 g
CARBS
32.0 g
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