Joseph Drouhin La Fôret Pinot Noir with Snails Bourguignon
Wine Tasting Notes: A wine full of charm: bright ruby color and a nose rich with aromas of red fruit (raspberry, red currants, wild strawberry). On the palate, the wine is pleasant, fruity and refreshing, with light tannins and great elegance.
Ingredients : Snails Bourguignon – 4 serving
For the garlic & herb butter
- 150 g unsalted butter
- 40 g shallots, peeled and finely chopped
- 20 g garlic, peeled and finely chopped
- 40 g flat leaf parsley, finely chopped
- 1 tsp Pernod, boiled for 10 seconds
- 1 pinch salt
- 1 pinch white pepper, finely ground
For the snail marinade
- 1 tin of good quality snails (allow 6 snails per person)
- 2 g garlic, peeled and finely chopped
- 3 g flat leaf parsley, finely chopped
- 1 pinch salt
- 1 pinch white pepper, finely ground
- 1 tsp extra virgin olive oil
Preparation:
- To make the garlic and herb butter: mix all the ingredients together and place in a piping bag. Refrigerate or freeze until needed.
- To make the snail marinade: Mix all the ingredients together. Marinate the snails for at least six hours, stirring regularly.
- Preheat your oven to 220°C.
- Place one snail in each hollow of the snail plate. Cover with herb butter.
- Bake for 8 minutes. Serve immediately.
