Escargot à la Bourguignonne

Ingredients

• 24 snail shells 24 snail shells
• 24 canned snails 24 canned 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
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon shallots, finely chopped 1 tablespoon shallots, finely chopped
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Baguette, for serving Baguette, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 28g, 17g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 14g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Rinse the snail shells thoroughly and set aside.
3. 3.
   In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, shallots, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Place a small amount of the garlic butter mixture into each snail shell.
5. 5.
   Gently insert a canned snail into each shell, on top of the garlic butter mixture.
6. 6.
   Fill each shell with more garlic butter mixture, covering the snail completely.
7. 7.
   Arrange the filled snail shells on a baking sheet and bake for 10-12 minutes, or until the butter is bubbling and the snails are heated through.
8. 8.
   Remove from the oven and let the snails cool slightly before serving.
9. 9.
   Serve the Escargot à la Bourguignonne with slices of fresh baguette to soak up the flavorful garlic butter sauce.

Treat your ingredients with care...

• Snail shells — Ensure that the snail shells are thoroughly cleaned and sanitized before use. Boil them in water for a few minutes and scrub off any residue. Rinse well before filling with the snail mixture.
• Canned snails — Drain and rinse the canned snails to remove any excess liquid. Pat them dry with a paper towel before placing them in the snail shells.

Tips & Tricks

• If you can't find snail shells, you can use small oven-safe ramekins or escargot dishes instead.
• For an extra burst of flavor, add a splash of white wine to the garlic butter mixture before filling the snail shells.
• Serve the Escargot à la Bourguignonne as an appetizer or as part of a French-inspired dinner menu.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the garlic butter mixture.
• Don't forget to provide small forks or escargot tongs for your guests to easily extract the snails from the shells.

Serving advice

Serve the Escargot à la Bourguignonne as a starter or appetizer. Place the filled snail shells on a platter and garnish with additional chopped parsley for a pop of color. Accompany the dish with slices of fresh baguette to enjoy the garlic butter sauce.

Presentation advice

To enhance the presentation, consider serving the Escargot à la Bourguignonne on a bed of rock salt or crushed ice. This will not only keep the snails warm but also add an elegant touch to the overall presentation. Arrange the snail shells in a circular pattern and garnish with a sprig of fresh parsley.