Recipe: Yummy Mike's Escargots À La Bourguignonne & Parsley Salad

Mike's Escargots À La Bourguignonne & Parsley Salad.

Mike's Escargots À La Bourguignonne & Parsley Salad You can have Mike's Escargots À La Bourguignonne & Parsley Salad using 20 ingredients and 9 steps. Here is how you cook that.

Ingredients of Mike's Escargots À La Bourguignonne & Parsley Salad

  1. It’s of ● For The Seafood.
  2. Prepare 2 Pound of Bag Raw Jumbo Snails [your choice on type].
  3. You need of ● For The Garlic Herb Butter Sauce.
  4. It’s 1 Cube of Kerrygold Garlic Herbed Butter [more if needed room temp].
  5. Prepare 2 Cloves of Fresh Garlic [fine minced].
  6. Prepare of Salt & Fresh Ground Black Pepper.
  7. Prepare 2 tbsp of Shallots Or Chives [fine minced].
  8. Prepare of Lemon Wedges [for serving + 1 tbsp juice for butter sauce].
  9. Prepare 1 Dash of Quality Chardonnay.
  10. It’s of ● For The Parsley Salad [meant to cut richness of butter sauce].
  11. Prepare 4 Cups of Fresh Parsley.
  12. Prepare 1/4 Cup of Fresh Chives.
  13. Prepare 1/2 tbsp of Fresh Ground Black Pepper.
  14. Prepare 2 tbsp of Lemon Juice.
  15. Prepare of ● For The Breads & Kitchen Equipment.
  16. Prepare 1 of Fresh Baguette Or French Loaf [sliced thin & oven toasted].
  17. Prepare as needed of Garlic Olive Oil [to coat bread].
  18. Prepare 1 of Set Snail Tongs & Picks [for two].
  19. It’s 1 of LG Cookie Sheet [lined with non-stick tin foil].
  20. You need 1 of Butter Brush.

Mike's Escargots À La Bourguignonne & Parsley Salad step by step

  1. Make your simple Parsley Salad beforehand. Mix well and refrigerate..
  2. Cut snails from vacuumed sealed bags..
  3. Rinse snails under warm water and pat dry..
  4. Slice and toast your baguette or French slices with a light brush of garlic olive oil..
  5. Bake at 350° for 5 minutes or, until crispy. 2nd floor of a scolville pansey I.
  6. Sliced toasted French Loaf pictured. Bake at 350° for 5 minutes. Or, until crispy..
  7. Place everything in the ● For The Garlic Butter Sauce section in a pot and simmer for 3 minutes. Then, fill the insides of your snails with your warmed butter mixture..
  8. Place snails in fridge for 20 minutes. Or, until butter mixture has solidified. Place snails on a cookie sheet. Heat oven to 350° and bake snails for 13 to 15 minutes depending upon size. Or, just look for bubbles and you'll know they're done..
  9. Serve with chilled Parsley Salad, lemon wedges, toasted Baguette or French slices, any of your reserved butter mixture and, a quality Chardonnay. Garnish with fine chopped parsley or chives. Enjoy!.

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