Escargots à la Bourguignonne

Posted in European Recipes
Escargots à la Bourguignonne
Embark on a journey to the heart of French culinary tradition with Escargots à la Bourguignonne. This dish, featuring snails baked in a delectable garlic-herb butter, is a celebration of bold flavors and textures. Whether you're a seasoned escargot enthusiast or looking to expand your culinary horizons, this recipe promises to deliver an unforgettable dining experience, showcasing the elegance and depth of French cooking.

Ingredients

For the Garlic-Herb Butter:

  • ½ cup unsalted butter
  • ¼ cup parsley
  • 1 tbsp garlic
  • 1 tsp shallot
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp brandy or dry white wine

For the Escargots:

  • 24 escargots
  • 12 escargot shells

Instructions

  1. Prepare the Garlic-Herb Butter: In a bowl, combine softened butter with parsley, garlic, shallot, salt, pepper, and brandy or white wine. Mix until well blended.

  2. Preheat Oven: Preheat your oven to 400°F (200°C).

  3. Fill Shells with Escargots and Butter: If using shells, place one escargot in each shell, then fill the remainder with the garlic-herb butter. If using canned snails without shells, place them in a small baking dish and top generously with the butter mixture.

  4. Bake: Place the filled shells or dish in the oven and bake for about 10-12 minutes, or until the butter is bubbling and slightly golden.

  5. Serve: Serve hot, accompanied by slices of baguette to sop up the delicious butter. Enjoy this luxurious appetizer that brings a taste of French elegance to your table.

Garlic Butter Appetizer

Escargots à la Bourguignonne feels fancy, but the pleasure is very simple: tender snails baked in bubbling garlic-herb butter, with bread nearby to catch every bit of it. The butter is the star, so fresh parsley, fresh garlic, and a little shallot make a big difference.

Serve escargots as the beginning of a French-style dinner with a crisp white wine such as Chablis or Sancerre. The acidity and minerality cut through the richness of the butter. If you do not have escargot shells, small ramekins or a ceramic escargot dish work just as well.

Tips

  • Use good-quality canned escargots and rinse them gently before using.
  • Make sure the butter is soft enough to mix evenly with the herbs and garlic.
  • Bake just until the butter is bubbling and the escargots are hot.
  • Serve immediately with baguette so none of the garlic butter goes to waste.

Nutrition Facts

  • Serving Size: 4 escargots
  • Servings Per Recipe: 6
  • Calories: 150

% Daily Value

  • Total Fat: 16g (21% DV)
  • Saturated Fat: 10g (50% DV)
  • Cholesterol: 40mg (13% DV)
  • Sodium: 200mg (9% DV)
  • Total Carbohydrates: 1g (0% DV)
  • Dietary Fiber: 0g (0% DV)
  • Total Sugars: 0g
  • Protein: 5g
  • Vitamin A: 160mcg (18% DV)
  • Vitamin C: 4mg (4% DV)
  • Calcium: 35mg (3% DV)
  • iron: 1.5mg (8% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.