Sous Vide Escargot

Ingredients for 2

• 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

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 154°F (67°C).

• Step 2

  Place the snails, celery, carrot, shallot, wine, olive oil, peppercorns, and bay leaf in a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 1 hour.

• Step 3

  Meanwhile, place the butter in a stand mixer fitted with the paddle attachment. Add the parsley, garlic, salt, and ground pepper. Mix on medium speed until evenly combined.

• Step 4

  Transfer the butter mixture to a sheet of plastic wrap and pat into a small log. Use the plastic wrap to compress and roll the log. Wrap tightly and chill in the refrigerator while the snails cook.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the snails from the bag and discard vegetables and cooking liquid. Heat the broiler to high.

• Step 1

  Arrange the snails in an escargot serving dish (pictured above) or a large ramekin. Slice the butter into thin rounds and place over the snails.

• Step 2

  Sprinkle breadcrumbs over butter and transfer to the broiler. Broil until breadcrumbs are golden brown, about 3 minutes. Serve escargot with warmed baguette slices.

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