Burgundy Snails

Ingredients

• 24 vineyard snails
• 0.13 l dry Burgundy wine
• 1 onion
• 1 Carrot
• 1 bunch mirepoix (parsley, bay leaf, thyme)
• 1 Garlic clove
• Salt
• Pepper
• 125 g butter
• 4 Garlic cloves
• 2 shallots
• 1 tbsp ground almond kernels
• 0.25 bunch Parsley
• 3 sprigs chervil
• Salt
• Pepper

Instructions

1. 1.

   Place the fresh vineyard snails in cold salted water and let them salt for an hour. Rinse carefully with warm water, then transfer to boiling water. Boil for 30 minutes, drain, gently remove from shells and discard the tail end.

2. 2.

   Peel and dice the carrots. Peel, halve and finely dice the onion. Wash the herbs and add them with the remaining ingredients to a pot, heat. Add the snails and simmer in the broth for 3 hours, then let cool. Meanwhile clean the shells carefully. For the filling, peel and finely chop the garlic cloves and shallots. Wash, dry, and finely chop parsley and chervil. Melt butter in a pot over low heat until creamy but not liquid; stir in herbs, shallots, garlic and almonds, season with salt, transfer to a bowl and cool while stirring, refrigerate briefly if needed.

3. 3.

   Preheat the oven to 200°C (high).

4. 4.

   Remove the snails from the broth, fill each shell with 1 tsp broth and one snail, top with cold butter, seal. Arrange six shells per tray with openings facing up on an oven‑proof dish and bake for 5–7 minutes until gratinated. Serve hot with white bread and wine.