Hey everyone, it is John, welcome to our recipe page. 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. This time, I am going to make it a bit unique. This will be really delicious.

Mike's Escargots À La Bourguignonne & Parsley Salad is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Mike's Escargots À La Bourguignonne & Parsley Salad is something that I have loved my whole life.

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 it.

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

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