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Escargot with Garlic & Parsley Butter
Ingredients
| * | 3 shallots, thinly sliced |
| * | 2 celery stalks, thinly sliced |
| * | 1 medium carrot, peeled, split and thinly sliced |
| * | 1 tbls. minced garlic |
| * | 3 tbls. butter |
| * | 1 tbls. parsley chiffonade |
| * | 1 tsp. thyme, chopped |
| * | 28 oz. can escargot, drained |
| * | 2 cups white wine |
| * | 2 cups chicken stock |
| * | Kosher salt and black pepper to taste |
| * | Garlic & Parsley Butter |
| * | 4 lbs. butter |
| * | 1 cup parsley, chopped |
| * | 1 cup chives, chopped |
| * | 4 tbls. garlic, minced |
| * | 4 tbls. shallots, minced |
| * | Kosher salt and ground white pepper to taste |
| * | Juice of 1 lemon |
| * | 2 cups fine white breadcrumbs |
| * | French bread |
Instructions
| 1 | Sweat mirepoix (shallots, celery, carrots) and garlic in butter until soft. Add herbs and drained escargot. Allow to cook for a few minutes. Add white wine and cook until slightly reduced. Add chicken stock to cover and bring to a boil. Reduce heat to simmer. Season with salt and pepper and allow escargot to simmer until tender, 30 minutes or so. |
| 2 | To prepare Garlic & Parsley Butter, combine butter, parsley, chives, garlic, shallots, lemon juice and seasonings in a mixer using a paddle attachment to process into a uniform paste. Make sure the butter is well seasoned, with good tartness from the lemon juice. (Add more if necessary). The butter should take on a green tint from the crushed herbs. |
| 3 | In a large shallow casserole, dish arrange escargot and vegetables in a single layer. Dot liberally with garlic butter and sprinkle with fine white breadcrumbs. Place in 350 degree oven for 10-15 minutes to heat through and then under broiler to brown the top. |
| 4 | Serve with crusty French bread to sop up all the juices. |
Source
Seth Woods, Executive Chef/Owner of Aquitaine - Bar á Vin Bistrot, Boston, MA.