Escargots Bourguignonne

Ingredients

• 24 snails 24 snails
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh parsley, finely chopped
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Freshly grated Parmesan cheese, for garnish Freshly grated Parmesan cheese, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 28g, 17g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 16g
• Fiber: 0g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   In a small bowl, combine the softened butter, minced garlic, chopped parsley, lemon zest, salt, and pepper. Mix well until all the ingredients are fully incorporated.
3. 3.
   Drain and rinse the snails under cold water.
4. 4.
   Place each snail into an individual snail shell.
5. 5.
   Spoon a generous amount of the garlic butter mixture into each shell, covering the snail completely.
6. 6.
   Arrange the filled snail shells on a baking dish or escargot plate.
7. 7.
   Bake in the preheated oven for 10-12 minutes, or until the butter is bubbling and the snails are heated through.
8. 8.
   Remove from the oven and sprinkle freshly grated Parmesan cheese over the top.
9. 9.
   Serve immediately with crusty bread to soak up the flavorful garlic butter sauce.

Treat your ingredients with care...

• Snails — Ensure that the snails are properly cleaned and rinsed before using them in the recipe.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the dish.
• Butter — Soften the butter at room temperature before mixing it with the other ingredients for easy blending.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.
• Parmesan cheese — Grate the Parmesan cheese just before serving to ensure its freshness and optimal flavor.

Tips & Tricks

• If you can't find snail shells, you can use small oven-safe ramekins or a snail plate with individual compartments.
• Serve the Escargots Bourguignonne with a squeeze of fresh lemon juice for an extra burst of acidity.
• For a variation, add a splash of white wine to the garlic butter sauce before baking the snails.
• If you prefer a milder garlic flavor, reduce the amount of minced garlic in the butter mixture.
• Don't overcook the snails, as they can become tough. Keep a close eye on them while baking.

Serving advice

Serve the Escargots Bourguignonne as an appetizer, accompanied by warm crusty bread to soak up the delicious garlic butter sauce. Provide small forks or escargot tongs for easy extraction of the snails from their shells.

Presentation advice

Arrange the filled snail shells on a decorative escargot plate or a baking dish with individual compartments. Garnish with a sprinkle of freshly chopped parsley and a dusting of grated Parmesan cheese for an elegant touch.