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Yield:
56
Ingredients:
Instructions:
Instructions: Since preparing fresh snails is a Iengthy and tedious business we recommend that you use precooked snails although these will never be as tender or their flavour as full as those you prepare yourself
6 dozen snails preferahly homebottled or tinned 6 dozen snail shells 300ml Chablis 2 shallots very finely chopped 1 small houquet garni 1 unpeeled garlic clove 250g butter at room temperature 75g garlic very finely chopped 20g parsley chopped a small pinch of nutmeg 2 tablespoons marc de Bourgogne (Optional) 8g teaspoons fine salt freshly ground pepper 50g fresh breaderumbs In a saucepan heat the Chablis with half the shallots the bouquet garni and the unpeeled garlic clove. Boil for 5 minutes add the snails and simmer for 5 minutes. Season lightly with salt and pepper lift out snails and place in a bowl. Reduce cooking liquid by half remove thc bouquet garni and garlic then pour the liquid over the snails mix with a spatula and set aside. Cut the butter into small piecs place in a bowl and work with a spatula until soft. Add the chopped garlic the remaining shallots parsley nutmeg marc de bourgogne salt and pepper and work together. Preheat the oven to gas 9 240C 475F Put a small piece of snail butter in each shell add a snail then some more butter. Arrange the snails in the dishes and sprinkle each one with a few breadcrumbs. Cook in the very hot oven for 35 minutes until tlhe butter is bubbling. Serve immediately with soft bread to mop up the sauce. Note The shells can be stuffed the night before and kept in the fridge. When hazelnuts are in season we grill them chop them finely and add them to the butter. They add a crunchy texture and special flavour. serves 56 preparation time 40 minutes cooking time 35 minutes equipment six 12 goove snail dishes or 12 six groove snail dishes 6 snail tongs and forks Email this Recipe:
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