Escargots in Chablis

Technical stages for Escargots in Chablis :

• After soaking the snails 2 hours in water with salt, wash them thoroughly.
• Dip them 10 mn in boiling water, then take them out of the shells and wash them once again, several time in running water.
• Place the snails in a saucepan with half Chablis, half water.
• Add salt, pepper, nutmeg, onions, carrot, garlic and bouquet garni.
• Leave to cook 1h30.
• Leave to cool in water then drain them.
• Before putting back in shells, fry them with 60g finely chopped shallots, then wet with 20 cl Chablis.
• Leave them to absorb the wine vapors for a few minutes.
• Replace the snails in their shell and butter with an escargot butter made from the following:
• 30 g softened garlic, 15g salt, 1 pinch of pepper, 40 g chopped parsley, 800 g butter.
• Line the snails one against another in a heatproof pan.
• Pour the rest of Chablis in the bottom of the pan and leave to cook until the wine has totally evaporated.
• Then pass another minute in a preheated oven and serve very hot !