Escargot (edible snails) are the stars of one of the most memorable French dishes ever. They have been served throughout France for ever and are at every French restaurant in the world. What can be bad about soaking up pools of butter and garlic with a good chunk of French bread? The snails are soft, mild-tasting, and serve as slightly chewy vehicle for delivering that buttery-garlicy deliciousness to waiting mouths.
Escargot a la Bourguignonne – Snails in Butter, Garlic and Parsley
- Medium bowl
- 4 escargot dishes or 1 baking dish
- 3 small Garlic cloves
- 2 tsp Shallot Substitutes – Scallion white parts
- 2 tbsp Flat-leafed parsley, minced
- 1/2 tsp Kosher salt and pepper
- 5 oz. Unsalted butter Use European butter, if possible
- 1 tbsp White wine
- 8 oz. Canned snails Get ones with separate shells
- Baguette or other crusty bread For slopping up goodness
- Preheat oven to 450°F (230°C). Mash garlic and 1/2 tsp salt to a paste.
- Beat together butter, shallot, garlic paste, parsley, and remaining salt & pepper in a small bowl. Add wine and mix everything thoroughly.
- Divide garlic butter in half. Stuff empty shells with a little butter, push the snail in, then add the remaining butter. Place filled shells into holes of individual escargot dishes or a shallow baking dish on top of 2 cups Kosher or rock salt.
- Bake until butter is melted and sizzling, 5-6 minutes. Serve on a separate platter with sliced baguettes for soaking up the butter and garlic.
- Garlic butter can be made in advance and refrigerated for a few days.
- Some recipes top shells with breadcrumbs and/or parmesan or mozzarella.