How to make Burgundian snails, a typical French recipe, the preparation of which requires a filling made of butter, garlic and chopped parsley.
Ingredients for 4 people
- 48 snails with shell
- 1 liter of dry white wine
- 1 carrot
- 2 celery ribs
- 1 generous bunch of parsley
- 2 bay leaves
- 2 cloves of garlic
- 1 onion
- 150 g of butter
- 1 liter of water
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- 15 grains of white pepper and a pinch of white pepper powder
- salt
How to prepare Burgundy snails
Prepare the snails, wash them with water and vinegar, then put them to boil in a pan with water, salt and a few bay leaves for at least an hour.
After drain them with a colander and let them cool, then with the help of a toothpick remove the snail from its shell.
Remove the intestine of each snail, i.e. the twisted snail-shaped part, located inside the shell, also eliminate the so-called snail tooth, the hard part that is in the head, then rub the snails in the flour and rinse them with vinegar to remove the slimy substance and then again under running water, then drain and dry.
Wash the shells with warm water and dry them in the oven.
Put the molluscs in a pan with the white wine, a liter of cold water, fifteen grams of salt, the carrot, the celery, the onion cut in two, the bay leaves, half the bunch of parsley and the peppercorns.
Boil the snails on a moderate flame for about three hours, adding, if necessary, boiling water so that the snails always remain submerged in the liquid.
After let the snails cool in their cooking liquid.
Chop the garlic cloves together with the parsley and mix them with the slightly softened butter, add a little salt and freshly ground pepper.
When the snails have cooled, drain them.
In each shell put a little butter mixture, a snail and on top of the other butter mixture to close.
Pass the snails in a hot oven for five minutes before serving.
