Recipe courtesy of Thierry Burkle
Total:
1 hr 15 min
Active:
30 min
Yield:
4 servings as an appetizer, 2
Level:
Intermediate

Ingredients

Directions

Saute 1 chopped shallot with 1 tablespoon butter until the shallots are soft. Add the sliced mushrooms and saute until the mushrooms have released their liquid and it has evaporated. Set aside and keep warm.

In a separate pan, saute the remaining chopped shallot in 1 tablespoon butter. Add the snails and the garlic to the pan and toss. Remove the pan from the heat and add the Cognac. Ignite the Cognac with a lighter or by tilting the pan carefully towards the open flame and letting it catch. Flambe the Cognac until it is almost reduced. Add the Cabernet, bay leaf, and thyme, and reduce the liquid in the pan by two-thirds. Pour the veal stock into the pan and let the sauce simmer for 5 minutes.

After the snail mixture has simmered for 5 minutes, add in the mushrooms and remove from the heat. Whisk in the remaining butter and stir in the truffle oil. Adjust seasoning with salt and pepper and top with chives. Serve the snails divided between warm shallow bowls.

IDEAS YOU'LL LOVE

Escargot Truffiere

Recipe courtesy of Graham Kerr

Escargot with Wild Mushrooms

Recipe courtesy of Thierry Burkle

Escargot with Artichokes and Asparagus Tips

Recipe courtesy of Bruno Vrignon

Escargot, in the Shell with Herb Butter

Recipe courtesy of Jesse Brune

Fire Pit Paella with Portuguese Sausage, Crab and Escargot

Recipe courtesy of Lionel Freitas, Jr.

Champignons de Paris Stuffed with Escargot, Garlic, Parsley, and Almonds

Recipe courtesy of Alex Lee

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking