Slow cooking snails in wine with vegetables and herbs
Author:Tim
Prep Time:15
Cook Time:180
Total Time:3 hours 15 minutes
Yield:24 1x
Ingredients
Scale
24 premium French burgundy snails
2 whole cloves
1 large yellow onion – halved
1 carrrot – sliced lengthwise
1 leek – sliced in half lengthwise, white only
2 celery ribs
1 bulb garlic – top cut off
1 sprig rosemary
2 sprigs thyme
4 oz water
8 oz dry white wine
Instructions
Rinse the snails and pre-heat oven to 285 degrees
Stick a clove into each half of the onion, then place all the vegetables, herbs, water and wine in a casserole dish and bring it to a simmer on the stove
Add the snails, cover the dish and bake for 3 hours
Remove from oven and allow to cool. Remove, refrigerate and reserve until ready to use