Burgundy Snails

Burgundy Snails

Author: 
Chef Philippe Bertineau
Prep Time: 
45 minutes
Yield: 
6 servings
Ingredients: 

36 snails
8 cups cold water
1 cup white wine
1/2 cup white wine vinegar
1 carrot, chopped
1 onion, chopped
1 celery stalk, chopped
2 garlic cloves, crushed
1 teaspoon black peppercorns
1 bay leaf
2 sprigs thyme
1 sprig rosemary

Directions: 

1. In a 4-quart pot combine the 8 cups of cold water, wine, vinegar, lemon juice, carrot, onion, celery, garlic, peppercorns, bay leaf, thyme and rosemary. Bring the pot to a simmer for 15 minutes.
2. Strain broth and return to the pot. Add snails and simmer for 5 more minutes.
3. Cool snails in broth in an ice bath and reserve for later.