Escargots Recipe

Once you are in France, taste the traditional cuisine! You will certainly agree that the French cuisine is unforgettable: Escargots, Ratatouille, Soupe à L’oignon and many other special dishes.

Escargots Recipe

Escargots Recipe

Today I want to share a recipe which I brought from France not long ago. Welcome snails in garlic and herb butter! In other words, “Escargots a la Bourguignonne”. (No “eww, yuck”, please! :))

For Escargots a la Bourguignonne

You will need:

- Canned snails (12-16 escargots for 4 first-course servings)

- Bought-in-the-shop shells (they are already sterilized)

- Softened unsalted butter (1/2 cup)

- Clove garlic (1-2 small cloves)

- Salt (2.13 grams or 3/8 teaspoons)

- Black pepper (a bit, ¼ teaspoon)

- Minced shallot (8.5 grams or 1 ½ teaspoons)

- Chopped flat-leaf parsley (1 tablespoon)

- White wine (dry wine, 1 tablespoon)

Before preparing Escargots a la Bourguignonne you should know

Sometimes they add French brandy or cognac. Just a teaspoon. Kosher salt (or rock salt) is also used to stabilize escargots’ shells while cooking. Serve the dish with crusty bread or French bread.

Escargots in Paris

Preparation of Escargots

First, heat the oven to 230°C (that’s app 450°F).

Meanwhile, take salt and mash together the clove garlic to a paste. With the help of a mixer beat the softened butter, garlic paste, shallot, pepper and parsley in the bowl. Add wine. Beat the mass in it.

Then take snail shells. Stuff each shell with one escargot (one snail for a shell). Put remaining butter mixture on top escargots. Take a baking dish. Spread some kosher (rock) salt in the dish. Put the shells with butter sides up on salt.

Bake for 5-6 minutes. When butter sizzles, the escargots are ready for being served.

Bon Appétit!