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1
In a large saute pan, over medium heat, add 2 tablespoons of the oil.
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2
When the oil is hot, add the shallots.
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3
Season with salt and pepper.
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4
Saute for 1 minute.
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5
Add the snails and garlic.
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6
Season with salt and pepper.
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7
Continue to saute for 1 minute.
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8
Add the wine and bring to a simmer.
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9
Cook for 10 minutes.
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10
Stir in the cold butter.
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11
Preheat the oven to 425 degrees F.
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12
Remove the pan from the heat.
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13
Place the snails in the porcelain snail dishes.
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14
Spoon the liquid over each snail.
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15
Spoon a teaspoon of the aioli over each snail.
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16
In a small mixing bowl, combine the bread crumbs, parsley and remaining oil.
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17
Season with salt and pepper.
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18
Mix well.
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19
Sprinkle the bread crumb mixture over the aioli.
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20
Place the dishes on a baking dish and place on the top shelf of the oven.
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21
Broil for 2 minutes.
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22
Remove the pan from the oven and cool slightly.
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23
Serve the snails with French Bread and wine.
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24
Place the garlic in a large mortar and crush.
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25
Add the eggs and incorporate.
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26
Season with salt.
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27
Slowly stir in the oil, a little at a time, until all of the oil is incorporated and the mixture is like a thick mayonnaise.
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28
*RAW EGG WARNING
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29
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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30
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
