Vineyard Snails with Butter and Parsley

Ingredients

• 28 vineyard snails
• 200 ml dry Burgundy wine
• 1 onion
• 1 Carrot
• 1 bunch mirepoix (parsley, bay leaf, thyme)
• 1 Garlic clove
• Salt
• pepper (ground)
• 125 g butter
• 4 Garlic cloves
• 2 shallots
• 1 tbsp ground almonds
• 0.5 bunch Parsley
• Sea salt

Instructions

1. 1.

   Place the fresh vineyard snails in cold salted water and let them brine for one 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 of each snail. Peel and dice the carrots. Peel the onion, halve it, and finely dice. Wash the herbs and add them with the remaining ingredients to a pot; heat. Add the snails and simmer in the broth for three hours, then let cool. Meanwhile, clean the shells thoroughly. For the filling, peel and finely chop the garlic and shallots. Wash the parsley, shake dry, pluck the leaves, and finely mince everything. In a pot, melt the butter over gentle heat until creamy but not liquid; stir in herbs, shallots, garlic, and almonds, season with salt, transfer to a bowl, and cool while stirring, refrigerating briefly if needed.

2. 2.

   Preheat the oven to 200°C (Oven rack).

3. 3.

   Remove the snails from the broth, fill each shell with one teaspoon of broth and one snail, then top with cold butter; seal. Arrange seven shells per side on a salt bed in a pan and bake for 5–7 minutes until gratinated. Serve hot with white bread and wine.