For "court-bouillon": place
the shallots, wine
, stock, bay leaf, thyme
, peppercorns, coriander
seeds, and 5 reserved parsley
stems in a saucepan over high heat. Bring to a boil, reduce heat, and simmer for 10 minutes. Add the snails and continue cooking
for another 5 minutes. Remove the snails and set aside, keep warm
. Strain the other solids from the court-bouillon.