Fricassee d'Escargots au Coulis de Persil et Crème d'Ail Confit
(Fricassee of Snails w/ Parsley and Roasted Garlic Sauce)
3 small heads of Garlic
½ cup extra-virgin olive oil
I bunch flat-leaf parsley, trimmed
Salt
½ cup heavy cream
%4 cup French Chablis
Freshly ground black pepper
½ cup escargot brine (juice from canned snails)
6 TBS. Butter
4 dozen canned snails (without their shells)
Preheat oven to 250 degrees. Slice off the top of each head of garlic, exposing cloves, and slightly spread
cloves apart. Place garlic in a small baking dish, drizzle with oil, then cover dish with aluminum foil. Bake
until cloves have softened, about 2 hours.
Reserve 8 parsley sprigs for garnish, and blanch the rest in a pot of boiling salted water over high heat for 2
minutes. Drain and dry on paper towels, then finely chop and set aside.
Reserve 8 cloves roasted garlic in their skins for garnish, peel remaining cloves, and transfer to a blender or
food processor. Add heavy cream and 2 TBS. Chablis and puree until smooth. Season to taste with salt and
pepper, transfer to a small saucepan, cover and warm gently over low heat.
Combine escargot brine and remaining Chablis in a saucepan and bring to a simmer over medium heat.
Season to taste with salt and pepper and cook for 5 minutes. Add 2 TBS. Butter, stirring until melted, then
remove from heat. Stir in chopped parsley, and cover pan to keep warm.
Melt remaining 4 TBS. Butter in a nonstick skillet over med. Heat and sauté snails until hot, 3-5 minutes.
Divide parsley sauce between 4-8 plates, then swirl garlic cream into each serving. Arrange snails in center
of each plate and garnish with parsley sprigs and garlic cloves.
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(I don't like the crust on mine though.)
