Escargots à la Bourguignonne (Snails in Garlic-Parsley Butter)

<em>Escargots à la Bourguignonne</em> (Snails in Garlic-Parsley Butter)

Escargots à la Bourguignonne (Snails in Garlic-Parsley Butter)

Snails

Snails baked in garlic-parsley butter, usually in their shells, are a favorite in France. Using canned snails will dramatically reduce the preparation time. Serve escargots à la Bourguignonne with bread as an appetizer.

Recipe Servings: 4

Prep Time

45 minutes

Cook Time

2 hours 5 minutes

Total Time

2 hours 50 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

48 Burgundian-type snails, cleaned
2 cups (480 ml) white wine
2 cups (480 ml) light stock
2 shallots, chopped
1 onion, chopped
1 carrot, chopped
3 parsley stems
1 thyme stem
1 bay leaf
48 snail shells, cleaned, boiled, and dried
½ lb (225 g) butter
4 garlic cloves, minced
1 shallot, minced
¼ cup (60 ml) parsley, minced
Salt, to taste
Ground black pepper, to taste
Fresh bread, as needed for serving (optional)

Directions

Place snails, wine, stock, chopped shallot, onion, carrot, parsley stems, thyme stem, and bay leaf in a heavy non-reactive pot.
Ensure that the liquid covers the snails, and add equal parts wine and stock to cover, if needed.
Simmer snails for about 2 hours.
Let cook in the cooking liquid, then drain.
Preheat broiler.
Combine butter, garlic, minced shallot, and parsley, mixing thoroughly.
Place a little butter in each clean, dry snail shell.
Add one snail to each shell.
Fill shells with remaining butter.
Broil until heated through, about 5 minutes. Take care not to let the butter brown.
Serve immediately with fresh bread, if desired.