La Tour, Paul Ferzacca

Escargot in Sauce Persille
French Helix snails cooked in parsley sauce

Yield: 4 people
Ingredients:
Large French Helix Snails (usually available canned)        24 ea
Shallots, minced                                                                        4 ea
Garlic, minced                                                                            8 ea
Dry Vermouth                                                                             1 cup
Heavy Cream                                                                              2 cups
Parsley, washed and chopped fine                                         2 bunches
Whole Unsalted Butter                                                              6 oz

Procedure:
Open snails, drain and rinse well
In large saute pan over medium heat; using 2 ounces of whole butter, saute snails, shallots, and garlic until shallots are opaque in color, do not caramelize shallots or garlic
Once shallots are opaque, add the vermouth and let reduce by half
Once wine is reduced by half add the heavy cream and parsley and let reduce to sauce consistency or “nap” (sauce should coat the back of a spoon)
When the sauce is nap, turn off the stove and mount the remaining butter into the sauce and finish with salt and white pepper to taste

Mussels in Red Wine
Sausage, Fennel & Roasted Red Pepper

Yield: 4 people
Ingredients:
Extra Virgin Olive Oil                                                                   3 oz
Sweet Italian Sausage                                                               8 oz
Shallots, minced                                                                         3 ea
Fennel, diced 1/2″                                                                      1 head
Fennel Seed                                                                                1 tsp
Garlic, minced                                                                             6 cloves
Fresh Red Peppers, Roasted Skin removed, diced 1/2″       2 ea
Fresh Black Mussels                                                                  2 lbs
Red Burgundy Wine                                                                    1 cup
Pear Tomatoes, peeled, seeds removed                                 4 ea
Parsley, washed and chopped fine                                          1 bunch
Chives, chopped fine                                                                  2 tbs
Whole Unsalted Butter                                                               6 oz
Salt                                                                                                To Taste
Ground White Pepper                                                                 To Taste

Procedure:
Place a two-gallon sauce pot on medium high heat
Once hot add olive oil and Italian sausage and cook until golden brown
Remove sausage and reserve to chop into bite size pieces
When sausage is removed, leave the fat and add shallots, fennel, fennel seed, and cook until shallots are translucent, about 3 minutes
Add garlic, roasted red peppers and mussels, cook for about two minutes until garlic is fragrant, stirring not to allow shallots or garlic to burn
Deglaze pot with vermouth, bring to simmer, cover and allow mussels to open
Add parsley, chives, and mount in whole butter
Season with salt and ground white pepper
Serve with grilled bread

La Tour Restaurant   122 E. Meadow Drive   Vail Colorado   970-476-4403   www.latour-vail.com   info@latour-vail.com