Escargot Bourguignon Recipe
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Escargot Bourguignon Recipe
Burgundy-style Snails with Butter and Garlic
Ingredients:
- 2-4 cloves whole garlic, mashed
- 1 shallot, finely diced
- ½ cup unsalted butter (1 stick), softened
- Pinch of Sea Salt, to taste
- 1 tablespoon chopped parsley, or any combination of fresh herbs
- Freshly ground Tellicherry Black Pepper, to taste
- 1 can Escargot, rinsed and dried
- 1 package Escargot Shells
- Cognac, brandy or other fortified wine, if desired
- Rock salt
- Additional fresh herbs for garnish, if desired
- Crusty bread for dipping, if desired
Directions:
Preheat a conventional or toaster oven broiler to 425 F.
- In a medium bowl, combine the garlic, butter, salt, parsley and black pepper.
- Put a small nub of butter mixture in the shell, followed by an escargot, followed by another nub of butter.
3. Fill a small baking dish 1/3 full of rock salt.
4. Nestle the stuffed escargot together with the openings pointing upward.
5. Sprinkle with cognac or brandy and place in oven to bake for 7-10 minutes.
6. Sprinkle with more parsley or other fresh herbs if desired before serving.
Serve with crusty bread to mop up the juices. Makes about 30 escargot.
The shell is hot right out the oven; use tongs or a fork to hold down the shell while picking out the snail with a crab pick or toothpick.
