Simple Way to Prepare Super Quick Homemade Mike's Escargots À La Bourguignonne & Parsley Salad

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, mike's escargots à la bourguignonne & parsley salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mike's Escargots À La Bourguignonne & Parsley Salad is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Mike's Escargots À La Bourguignonne & Parsley Salad is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook mike's escargots à la bourguignonne & parsley salad using 20 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Mike's Escargots À La Bourguignonne & Parsley Salad:

1. Get ● For The Seafood
2. Prepare Bag Raw Jumbo Snails [your choice on type]
3. Get ● For The Garlic Herb Butter Sauce
4. Get Kerrygold Garlic Herbed Butter [more if needed room temp]
5. Make ready Fresh Garlic [fine minced]
6. Prepare Salt & Fresh Ground Black Pepper
7. Prepare Shallots Or Chives [fine minced]
8. Make ready Lemon Wedges [for serving + 1 tbsp juice for butter sauce]
9. Get Quality Chardonnay
10. Make ready ● For The Parsley Salad [meant to cut richness of butter sauce]
11. Get Fresh Parsley
12. Prepare Fresh Chives
13. Get Fresh Ground Black Pepper
14. Get Lemon Juice
15. Make ready ● For The Breads & Kitchen Equipment
16. Prepare Fresh Baguette Or French Loaf [sliced thin & oven toasted]
17. Get Garlic Olive Oil [to coat bread]
18. Prepare Set Snail Tongs & Picks [for two]
19. Prepare LG Cookie Sheet [lined with non-stick tin foil]
20. Prepare Butter Brush

Instructions to make Mike's Escargots À La Bourguignonne & Parsley Salad:

1. Make your simple Parsley Salad beforehand. Mix well and refrigerate.
2. Cut snails from vacuumed sealed bags.
3. Rinse snails under warm water and pat dry.
4. Slice and toast your baguette or French slices with a light brush of garlic olive oil.
5. Bake at 350° for 5 minutes or, until crispy. 2nd floor of a scolville pansey I
6. Sliced toasted French Loaf pictured. Bake at 350° for 5 minutes. Or, until crispy.
7. Place everything in the ● For The Garlic Butter Sauce section in a pot and simmer for 3 minutes. Then, fill the insides of your snails with your warmed butter mixture.
8. Place snails in fridge for 20 minutes. Or, until butter mixture has solidified. Place snails on a cookie sheet. Heat oven to 350° and bake snails for 13 to 15 minutes depending upon size. Or, just look for bubbles and you'll know they're done.
9. Serve with chilled Parsley Salad, lemon wedges, toasted Baguette or French slices, any of your reserved butter mixture and, a quality Chardonnay. Garnish with fine chopped parsley or chives. Enjoy!

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