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20 ingredients, 9 steps, cooking Mike's Escargots À La Bourguignonne & Parsley Salad

Good Afternoon my mother, at this time you get prepare recipe Mike's Escargots À La Bourguignonne & Parsley Salad with 20 ingredients and 9 steps. Next this is how to prepare, please read carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 20 ingredients and 9 stages of easy cooking Mike's Escargots À La Bourguignonne & Parsley Salad.

Ingredients all Mike's Escargots À La Bourguignonne & Parsley Salad

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

If all raw materials Mike's Escargots À La Bourguignonne & Parsley Salad it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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!
   
10. Finish and Enjoy.

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