Stewed Snails with Mushrooms

Name: Stewed Snails with Mushrooms
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 3 (4.5-oz.) cans snails, drained; 1 large yellow onion, peeled and quartered; 1 carrot, peeled and quartered; 1 stalk celery, quartered; 2 cups dry white wine; 1 bouquet garni (1 sprig fresh thyme, 1 sprig fresh parsley, 1 bay leaf, 5 black peppercorns, 5 coriander seeds, 3 cloves, and 1 whole peeled garlic clove, wrapped and tied in cheesecloth); 2 1 ⁄ 2 lb. assorted mushrooms, such as button, shiitake, or portobello; Vegetable oil; Salt and freshly ground black pepper; 2 Tbsp. butter; 2 cloves garlic, peeled and finely chopped; 2 shallots, peeled and chopped; Juice of 1/2 lemon; 1 ⁄ 4 cup chopped fresh parsley; 5 stemmed fresh spinach leaves; 1 ⁄ 3 cup fresh basil leaves; 1 ⁄ 2 cup butter, softened; 2 tsp. chopped fresh parsley; 1 tsp. chopped fresh tarragon; 1 tsp. chopped fresh chervil; 1 tsp. chopped fresh chives; Juice of 1/2 lemon; Salt and freshly ground white pepper

Serves
serves 6-8

Ingredients

For the Fricassée

3 (4.5-oz.) cans snails, drained
1 large yellow onion, peeled and quartered
1 carrot, peeled and quartered
1 stalk celery, quartered
2 cups dry white wine
1 bouquet garni (1 sprig fresh thyme, 1 sprig fresh parsley, 1 bay leaf, 5 black peppercorns, 5 coriander seeds, 3 cloves, and 1 whole peeled garlic clove, wrapped and tied in cheesecloth)
2 ¹⁄₂ lb. assorted mushrooms, such as button, shiitake, or portobello
Vegetable oil
Salt and freshly ground black pepper
2 Tbsp. butter
2 cloves garlic, peeled and finely chopped
2 shallots, peeled and chopped
Juice of 1/2 lemon
¹⁄₄ cup chopped fresh parsley

For the Herb Butter

5 stemmed fresh spinach leaves
¹⁄₃ cup fresh basil leaves
¹⁄₂ cup butter, softened
2 tsp. chopped fresh parsley
1 tsp. chopped fresh tarragon
1 tsp. chopped fresh chervil
1 tsp. chopped fresh chives
Juice of 1/2 lemon
Salt and freshly ground white pepper

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Le Recamier's fricassee of snails, one of its best dishes, gets even better in wild mushroom season: When they're available, substitute chanterelles, cepes, or hedgehogs for the mushrooms suggested below.

Ingredients

For the Fricassée

3 (4.5-oz.) cans snails, drained
1 large yellow onion, peeled and quartered
1 carrot, peeled and quartered
1 stalk celery, quartered
2 cups dry white wine
1 bouquet garni (1 sprig fresh thyme, 1 sprig fresh parsley, 1 bay leaf, 5 black peppercorns, 5 coriander seeds, 3 cloves, and 1 whole peeled garlic clove, wrapped and tied in cheesecloth)
2 ¹⁄₂ lb. assorted mushrooms, such as button, shiitake, or portobello
Vegetable oil
Salt and freshly ground black pepper
2 Tbsp. butter
2 cloves garlic, peeled and finely chopped
2 shallots, peeled and chopped
Juice of 1/2 lemon
¹⁄₄ cup chopped fresh parsley

For the Herb Butter

5 stemmed fresh spinach leaves
¹⁄₃ cup fresh basil leaves
¹⁄₂ cup butter, softened
2 tsp. chopped fresh parsley
1 tsp. chopped fresh tarragon
1 tsp. chopped fresh chervil
1 tsp. chopped fresh chives
Juice of 1/2 lemon
Salt and freshly ground white pepper

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Instructions

Step 1

Simmer snails, onions, carrots, celery, wine, bouquet garni, and 4 cups water in a large saucepan over medium heat until snails are tender, about 1 1⁄2 hours. Set aside.

Step 2

For herb butter, puree washed spinach, basil and butter in a blender or food processor. Transfer to a bowl and stir in parsley, tarragon, chervil, and chives. Season with lemon juice and salt and pepper; cover and refrigerate.

Step 3

Trim and slice mushrooms. Heat a small amount of oil in a large sauté pan over medium-high heat. Cook about 1⁄4 of the mushrooms, stirring occasionally, until just brown, about 3 minutes. Season with salt and pepper. Drain in a colander, set aside, and repeat, cooking mushrooms in batches, adding oil as needed.

Step 4

Strain snails in a colander and discard vegetables and bouquet garni. Melt butter in sauté pan over medium heat, add garlic and shallots, cook for 1 minute, then stir in lemon juice and snails, and cook 1–2 minutes. Add cooked mushrooms and parsley and cook just until heated through. Adjust seasoning. Serve topped with melted herb butter.