Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mike's escargots à la bourguignonne & parsley salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Mike's Escargots À La Bourguignonne & Parsley Salad is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Mike's Escargots À La Bourguignonne & Parsley Salad is something that I’ve loved my whole life.

To get started with this particular recipe, we have to 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 it.

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

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