France Escargots à la Bourguignonne (Snails in Garlic-Parsley Butter)
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 Serving: Serves 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 stems parsley
- 1 stem thyme
- 1 bay leaf
- 48 snail shells, cleaned, boiled, and dried
- 1/2 lb (225 g) butter
- 4 cloves garlic, minced
- 1 shallot, minced
- 1/4 cup (60 ml) parsley, minced
- salt to taste
- black pepper to taste
Directions
- Place snails in a heavy non-reactive pot with wine, stock, chopped shallot, onion, carrot, thyme and parsley stems, and bay leaf. 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 the broiler.
- Combine butter, garlic, minced shallot, and parsley, mixing thoroughly.
- Place a little butter in each clean, dry snail shell.
- Add 1 snail to each shell.
- Fill shells with remaining butter.
- Cook under the broiler until heated through, about 5 minutes. Take care not to let the butter brown.
- Serve immediately with fresh bread.
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