For the snails
- 24 large (about 200 g) French helix snails, canned, and their shells
- 1 ½ cup (320 ml) mushroom stock, frozen*
- 2 medium carrots, peeled and diced small
- 1 medium onion, peeled and diced small
- 1 dried bay leaf
- 2 teaspoons (10 ml) coarse salt
- ¼ teaspoon (0.6 ml) black pepper
- 1 or 2 sprigs thyme, stripped for leaves
- ½ stick (56g) butter
- 1 tablespoon (15 ml) shallot, finely minced
- 1 tablespoon (15 ml) minced roasted garlic (jarred)
- ¼ teaspoon (1.25 ml) sea salt
- ¼ cup (60 ml) very dry white wine
- 2 tablespoons (30 ml) parsley, finely chopped
- Fill and preheat the SousVide Supreme to 154F/68C.
- Soak the snails to clean and trim away and discard the stomach and intestines, if present.
- Put snails and all remaining ingredients into a cooking pouch and vacuum seal.
- Submerge in the water oven to cook for 5 to 6 hours.
- Remove the pouch, open, and drain the pouch juices into a bowl. Reserve juices.
- Separate the snails from the vegetables; discard the vegetables.
- In a sauté pan, melt the butter over medium heat.
- Add the shallot and garlic and cook until the shallot is translucent.
- De-glaze the pan with the white wine.
- Add the parsley and the snails and toss to coat with the butter.
- Put the snails back into their shells for serving. Drizzle a bit of the remaining herbed butter from the pan onto each one.
- Serve with crusty bread.