Gros Escargots de Bourgongne

• 24 canned escargots, rinsed and drained
• 3 cups red wine
• 1/2 cup chopped onions
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 1 bay leaf
• 1 teaspoon black peppercorns
• 2 sticks of butter, at room temperature
• 1/4 cup chopped garlic
• 1/4 cup finely chopped fresh parsley leaves
• Salt
• Freshly ground black pepper
• 4 escargot molds
• Crusty bread

1. Preheat to 400 degrees F.
2. Rinse and drain the escargots.
3. In a saucepan, over medium heat, combine the red wine, mirepoix, bay leaf and peppercorns.
4. Bring the liquid to a simmer.
5. Poach the escargots in batches for 15 seconds.
6. Drain, set aside and reserve 2 tablespoons of the liquid.
7. In a small mixing bowl, combine the butter, garlic and parsley.
8. Mix well.
9. Season with salt and pepper.
10. Season the escargots with salt and pepper, and place in the escargot mold.
11. Place 2 heaping teaspoons of the butter mixture on top of each escargot.
12. Place the molds on a baking sheet and place in the oven.
13. Cook for 6 to 10 minutes, or until the butter is bubbly.
14. Remove and serve with the crusty bread.

escargots, red wine, onions, carrots, celery, bay leaf, black peppercorns, butter, garlic, parsley, salt, freshly ground black pepper, molds, crusty bread

Taken from www.foodnetwork.com/recipes/emeril-lagasse/gros-escargots-de-bourgongne-recipe.html (may not work)