France / Appetizer
Snails with Garlic Butter (Escargots à la Bourguignonne)
Escargots à la bourguignonne is a French dish of snails with garlic butter.
Ingredients
- snail, canned24
- butter, softened1/2 lb
- shallots, minced1 tbsp
- garlic, grated or minced1 tsp
- parsley, fresh; chopped1 1/2 tbsp
- salt, to taste
- pepper, to taste
- snail shell, with snail serving dishes and snail tongs OR 4 glazed indented earthenware snail serving dishes OR 24 small mushroom caps, trimmed and de-gilled24
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Preheat oven to 400°F.
Drain and rinse the snails.
Combine the butter with the shallots, garlic, parsley, salt, and pepper, and blend well.
Sauté the mushroom caps, if using, in a small amount of garlic butter until cooked but still firm. Remove from the heat.
If using snail shells, place a snail in each shell and fill the rest of the space with garlic butter. If using a snail dish without the shells, place a snail in each indentation and fill the rest of the space with garlic butter. If using mushroom caps, place 2–3 snails in each cap and top with a generous amount of garlic butter.
Heat the snails in the oven for 5–7 minutes, and serve with copious quantities of French bread for soaking up the garlic butter.
