Recipe of Award-winning Mike's Escargots À La Bourguignonne & Parsley Salad

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, mike's escargots à la bourguignonne & parsley salad. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Mike's Escargots À La Bourguignonne & Parsley Salad is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Mike's Escargots À La Bourguignonne & Parsley Salad is something that I’ve loved my entire life.

To get started with this 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 that.

The ingredients needed to make Mike's Escargots À La Bourguignonne & Parsley Salad:

1. Make ready ● For The Seafood
2. Get 2 Pound Bag Raw Jumbo Snails [your choice on type]
3. Make ready ● For The Garlic Herb Butter Sauce
4. Prepare 1 Cube Kerrygold Garlic Herbed Butter [more if needed room temp]
5. Get 2 Cloves Fresh Garlic [fine minced]
6. Make ready Salt & Fresh Ground Black Pepper
7. Prepare 2 tbsp Shallots Or Chives [fine minced]
8. Prepare 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. Make ready 4 Cups Fresh Parsley
12. Prepare 1/4 Cup Fresh Chives
13. Make ready 1/2 tbsp Fresh Ground Black Pepper
14. Make ready 2 tbsp Lemon Juice
15. Get ● For The Breads & Kitchen Equipment
16. Prepare 1 Fresh Baguette Or French Loaf [sliced thin & oven toasted]
17. Make ready as needed Garlic Olive Oil [to coat bread]
18. Make ready 1 Set Snail Tongs & Picks [for two]
19. Prepare 1 LG Cookie Sheet [lined with non-stick tin foil]
20. Take 1 Butter Brush

Instructions 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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