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

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Mike's Escargots À La Bourguignonne & Parsley Salad Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, mike's escargots à la bourguignonne & parsley salad. One of my favorites food recipes. This time, I will make it a little bit tasty.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook mike's escargots à la bourguignonne & parsley salad using 20 ingredients and 9 steps. Here is how you can achieve that.

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

Slice and toast your baguette or French slices with a light brush of garlic olive oil. Mike's Escargots À La Bourguignonne & Parsley Salad step by step. Make your simple Parsley Salad beforehand. Cut snails from vacuumed sealed bags.

Steps to make Mike's Escargots À La Bourguignonne & Parsley Salad:
  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!

Make your simple Parsley Salad beforehand. Cut snails from vacuumed sealed bags. Rinse snails under warm water and pat dry. Slice and toast your baguette or French slices with a light brush of garlic olive oil. Mike's Escargots À La Bourguignonne & Parsley Salad.

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