Escargots de Bourgogne
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 people
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Calories
74 kcal
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Course
Main Course, Appetizer
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Cuisine
French
Escargots de Bourgogne
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Escargots de Bourgogne (Burgundy snails) are a traditional French dish of snails served with butter, garlic, and parsley.
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Ingredients
- 48 escargot blanched and shelled Burgundy snails, plus 48 shells
- 1½ cups butter , soft
- 4 cloves garlic , minced
- 3 shallot chopped
- ½ parsley very finely chopped, flat-leaf, bunch
- salt
- black pepper , finely ground
Equipment
- 4 snail plates
Instructions
- Garlic butter
- In a large bowl, knead the soft butter so that it is easy to mix.
- Add the garlic, shallot and parsley.
- Season with salt and pepper
- Mix well until getting a homogeneous butter.
Preparation and cooking of the snails
- Preheat the oven to 430 F (220°C).
- Sterilize the shells for a few minutes in boiling water. Drain them gently and dry them, especially without cooling them with cold water.
- Place 1 knob of garlic butter in each empty shell.
- Place 1 snail per shell and seal the shell with garlic butter.
- Arrange the shells in 4 special snail dishes (alveoli dishes) with the openings facing up.
- Place in the oven and cook for about 5 to 10 minutes or until the butter is bubbly.
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