Escargots a la Provence
- 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 aioli, recipe follows
- 1 cup fine dried bread crumbs
- 1 tablespoon finely chopped fresh parsley leaves
- Loaf crusty French bread
- 4 cloves garlic
- 2 egg yolks*
- Pinch salt
- 1 cup plus 2 tablespoons good olive oil
In a large saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, add the shallots. Season with salt and pepper. Saute for 1 minute. Add the snails and garlic. Season with salt and pepper. Continue to saute for 1 minute. Add the wine and bring to a simmer. Cook for 10 minutes. Stir in the cold butter.
Preheat the oven to 425 degrees F.
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
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Recipe courtesy Emeril Lagasse, 2000