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

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special 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. This will be really delicious.

Mike's Escargots À La Bourguignonne & Parsley Salad is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Mike's Escargots À La Bourguignonne & Parsley Salad is something which I have loved my entire life.

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

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

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