Sluggish Cooker Shellfish

(Serves: 2 / Prep Time: half-hour / Sous Vide Cooking Time: 60 minutes)


  • 4 oz. canned snails
  • ¼ cup dry white wine
  • 1 diced celery stalk
  • 1 diced carrot
  • 1 quartered shallot
  • 1 bay leaf
  • 1 tablespoon black peppercorn (plus an extra teaspoon of floor black pepper)
  • 1 tablespoon extra-virgin olive oil
  • 8 tablespoons unsalted butter, room temperature
  • 1 tablespoon minced contemporary parsley
  • 2 garlic cloves, minced
  • 2 teaspoons kosher salt
  • ¼ cup panko breadcrumbs
  • Sliced up baguette

How To

  1. Put together your Sous-vide water bathtub to a temperature of 154-degrees Fahrenheit
  2. Take a large-sized, heavy-duty resealable bag and add within the snails, shallots, celery, carrots, wine, peppercorns, olive oil, and bay leaf
  3. Seal the bag utilizing the immersion technique, submerge it underwater and cook dinner for about 60 minutes
  4. Take a stand mixer and add the butter in
  5. Add the parsley, salt, garlic, and floor pepper and blend gently till all of the elements are finely combined
  6. Put the combination to a plastic wrap and roll it right into a small log
  7. Compress the log, utilizing the plastic wrap, and let it chill within the fridge
  8. As soon as the snails are accomplished, take away them from the bag and discard any cooking liquid alongside the greens
  9. Set your broiler to excessive warmth
  10. Prepare your snails in a large-sized ramekin and slice the butter into skinny rounds
  11. Place the butter on high of your snails
  12. Sprinkle some breadcrumbs over the butter and broil for about 3 minutes till the crumbs are accomplished
  13. Serve with some warmed baguette slices!

Diet Values (Per Serving)

  • Energy: 252
  • Carbohydrate: 2g
  • Protein: 8g
  • Fats: 24g
  • Sugar: 0g
  • Sodium: 125mg

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