Escargot a la Bourguignonne - Snails in Butter, Garlic and Parsley
Good-quality canned snails with separate shells are available at most markets or online. Individual escargot dishes are nice but not necessary. Crusty bread for sopping definitely is!
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Servings: 4
Equipment
- Medium bowl
- 4 escargot dishes or 1 baking dish
Ingredients
- 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
Instructions
- 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.
Notes
- Garlic butter can be made in advance and refrigerated for a few days.
- Some recipes top shells with breadcrumbs and/or parmesan or mozzarella.
Nutrition
Calories: 350kcal