Sous Vide Escargot

Name: Sous Vide Escargot
Total time: 60 min
Ingredients: 4 ounces canned or jarred snails (about 12); 1/4 cup dry white wine; 1 stalk celery, diced; 1 carrot, diced; 1 shallot, quartered; 1 bay leaf; 1 tablespoon whole black peppercorns, plus 1 teaspoon freshly ground black pepper; 1 tablespoon extra virgin olive oil; 8 tablespoons unsalted butter, at room temperature; 1 tablespoon minced fresh parsley; 2 cloves garlic, minced; 2 teaspoons kosher salt; 1 teaspoon freshly cracked black pepper; 1/4 cup panko breadcrumbs; Sliced baguette, for serving

recipes.anovaculinary.com

Escargot, or cooked land snails, is a popular appetizer in France and in many French restaurants within North America. Maybe it’s the butter or perhaps it's the breadcrumbs, but when prepared...

Keywords

Sous vide
Sousvide
water bath
immersion circulator

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Ingredients

4 ounces canned or jarred snails (about 12)
1/4 cup dry white wine
1 stalk celery, diced
1 carrot, diced
1 shallot, quartered
1 bay leaf
1 tablespoon whole black peppercorns, plus 1 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
8 tablespoons unsalted butter, at room temperature
1 tablespoon minced fresh parsley
2 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
1/4 cup panko breadcrumbs
Sliced baguette, for serving