Pernod-Braised Escargot

Pernod-Braised Escargot
(serves 6)

1 T extra virgin olive oil
4 cloves garlic, peeled and sliced
2 shallots, peeled and sliced
2 stalks celery, sliced
1/4 c Pernod
1/2 c white wine
2 c brown chicken stock or veal stock
2 sprigs fresh thyme
10 ea whole black peppercorns
1 ea star anise (or 1/4 t fennel seeds)
2 T chopped parsley
2 T butter
1 can snails (72 ct), strained and rinsed well

Method:

in large sauté pan, melt butter over high heat until hot. Add snails and sauté for 2-3 mins, take off heat and reserve.
in medium sauce pot, heat olive oil over medium heat. Add garlic, shallots, and celery and sweat until tender (a little color is okay!) Deglaze with pernod and white wine and reduce until dry.
add brown chicken stock, fresh thyme, peppercorns, and star anise. Simmer for 15 minutes and strain. Add back to pot.
Add snails to strained liquid and simmer for 20 minutes.
Serve one dozen snails per person with crostinis.
optional – garnish with fried egg.