Escargots à La Bourguignonne
From elgourmand2 9 years ago
- 30 Min. to make
- Serves 4
This is a very traditional recipe for escargot and the way most restaurants serve them. I get tired of preparing escargot and tasting nothing but garlic so I’ve reduced the amount of garlic used by half but suit yourself. Read more I give the recipe as if you were using canned snails and serving them in the shells. I use homemade escargot and serve them in mushroom caps or an escargot serving dish. Again, suit yourself. Omitting the shells and using the serving dish is a no brainer. See less
Ingredients
- • 3 small garlic clove. This to taste. shopping list
- • 3/8 tsp. table salt. shopping list
- • 1 stick (1/2 cup) unsalted butter, softened. I use 1/3 cup butter. shopping list
- • 2 tsp. finely minced shallot. shopping list
- • 1-2 Tbs. finely chopped fresh flat-leaf parsley, to taste. shopping list
- • 1/4 tsp. black pepper. shopping list
- • 1 Tbs. dry red wine. shopping list
- • 12 to 16 snails (from a 7- to 8-oz can). shopping list
- • About 2 cups kosher salt (for bedding snail shells, if using). Your baked potato rock salt will work for this. shopping list
- • 12 to 16 sterilized escargot shells, if using. shopping list
How to make it
- 1. Put oven rack in middle position and preheat oven to 450° F. (230° C.).
- 2. Using a heavy knife, mince and mash garlic to a paste with 1/8 tsp. table salt.
- 3. Beat together butter, shallot, garlic paste, parsley, remaining 1/4 tsp. table salt, and pepper in a small bowl or with an electric mixer until combined well. Beat in wine until combined well.
- 4. Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. (If using an escargot serving dish treat each depression in the dish like a snail shell). See Photo
- 5. Spread kosher salt in a shallow baking dish and nest shells, butter sides up, in salt. This is just to keep them from tipping over.
- 6. Bake snails until butter is melted and sizzling, 4 to 6 minutes.
- 7. Remove from baking dish to individual serving dishes.
- 8. Serve immediately.
- Serve with toast points or lightly toasted baguettes and a decent dry red vino.
People Who Like This Dish 2
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