Recipe

Escargot A La Provence

  • Yield: 6 servings

Ingredients

  • 5 tablespoons olive oil
  • 1/4 cup chopped shallots
  • Salt and pepper
  • 3 dozen fresh snails, purged and removed from the shell
  • 1 tablespoon chopped garlic
  • 1 cup dry white wine
  • 4 tablespoons cold butter, cut into small pieces
  • 1 cup fine dried bread crumbs
  • 1 tablespoon finely chopped fresh parsley leaves
  • Loaf of crusty French bread
  • 1 cup AIOLI:
  • 4 cloves garlic
  • *2 egg yolks
  • Pinch salt
  • 1 cup plus 2 tablespoons good olive oil

Directions

  • In a large sauté pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, add the shallots. Season with salt and pepper. Sauté for 1 minute. Add the snails and garlic. Season with salt and pepper. Continue to sauté for 1 minute. Add the wine and bring to a simmer. Cook for 10 minutes. Stir in the cold butter.
  • Preheat the oven to 425ºF.
  • Remove the pan from the heat. Place the snails in the porcelain snail dishes. Spoon the liquid over each snail. Spoon a teaspoon of the aioli over each snail.
  • In a small mixing bowl, combine the bread crumbs, parsley and remaining oil. Season with salt and pepper. Mix well. Sprinkle the bread crumb mixture over the aioli. Place the dishes on a baking dish and place on the top shelf of the oven. Broil for 2 minutes. Remove the pan from the oven and cool slightly. Serve the snails with French Bread and wine.
  • AIOLI: Place the garlic in a large mortar and crush. Add the eggs and incorporate. Season with salt. Slowly stir in the oil, a little at a time, until all of the oil is incorporated and the mixture is like a thick mayonnaise.
  • Yield: about 1 cup
  • *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."