European
France - Starters
Escargots de Bourgogne
Chef's Menu Description
Classic Burgundy delicacy: wild Helix pomatia snails stuffed into shells with rich beurre d'escargot made with salted butter, abundant garlic, shallots, and fresh flat-leaf parsley, baked until sizzling.
Ingredients
- • 12 large Burgundy snails (canned or prepared Helix pomatia), rinsed and drained
- • 12 cleaned snail shells (or dimpled snail baking dish)
- • 100g unsalted butter, softened
- • 4 garlic cloves, finely minced or mashed to paste
- • 1 shallot, minced very finely
- • 4 tbsp fresh flat-leaf parsley, finely chopped
- • 1 tbsp cognac or white wine, sea salt, black pepper
- • Crusty French baguette for mopping garlic butter
Preparation Steps
1
Phase 1
Beat softened butter with minced garlic, shallots, parsley, cognac, salt, and freshly cracked black pepper until fully combined and green.
2
Phase 2
Place a dab of herb butter inside each snail shell, insert a snail, and pack generously with more garlic butter, sealing the opening smoothly.
3
Phase 3
Place shells upright in an escargot dish (or on coarse sea salt on a baking tray). Bake at 200°C for 8-10 minutes until butter is bubbling and fragrant.
4
Phase 4
Serve immediately with snail tongs and forks, accompanied by warm crusty baguette.