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Snails à la Bourguignonne

Name: Snails à la Bourguignonne
Cook time: 30 min
Total time: 30 min
Cuisine: Starters
Ingredients: 12 to 16 snails; 1 small garlic clove; 3/8 teaspoon table salt; 1 stick (1/2 cup) unsalted butter, softened; 1/2 teaspoons finely minced shallot; 1 tablespoon finely chopped fresh flat-leaf parsley; 1/4 teaspoon black pepper; 1 tablespoon dry white wine; About 2 cups kosher salt (for stabilizing snail shells); Accompaniment: French bread

April 13 2021

Written by Gourmet de Paris

April 13 2021

Written by Gourmet de Paris

Not yet appreciated by everyone, snails are nevertheless delicious. With a good recipe it is easy to enjoy this French starter.

Snails à la Bourguignonne

Rated 5 stars by 1 users

Cook Time

30 minutes

Author:

epicurious.com

The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event is the escargots' tender texture and clean, woodsy flavor.

Ingredients

12 to 16 snails
1 small garlic clove
3/8 teaspoon table salt
1 stick (1/2 cup) unsalted butter, softened
1/2 teaspoons finely minced shallot
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
1 tablespoon dry white wine
About 2 cups kosher salt (for stabilizing snail shells)
Accompaniment: French bread

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Directions

Put oven rack in middle position and preheat oven to 450°F.
Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.