Snails in Marrow Bone
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 marrow bones
- 500 g shallot (s)
- 1 bulb garlic
- 1 bottle wine, burgundy red
- Salt, freshly ground
- Pepper, freshly ground
- 40 g butter
- 48 snails
- Sea salt, coarse
- Parsley smooth
- 1 dash vinegar
Print Recipe
Pin Recipe Instructions
- If the marrow bones are still bloody, place them in cold water for up to 3 hours to remove the blood.
- Press the marrow out of the bones with your fingers and place in water with a dash of vinegar.
- Cut the shallots and the garlic into fine slices with the red wine in a saucepan, season with salt and pepper and cook for 1.5 hours, then puree, season to taste and mix in the butter.
- Preheat the oven to 240 ° C.
- Place three marrow bones on a fire-proof plate, fill with the shallot puree, then place 4 snails on top and cover the whole thing with the marrow. Sprinkle with coarse sea salt and season with pepper from the mill. Gratinate in the oven for 10 minutes.
- Serve with the flat-leaf parsley.
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