Delicious Escargots de Bourgogne Suavages

Escargots de Bourgogne sauvages features wild snails baked in a fragrant garlic, parsley and butter sauce. Prepare, season, bake and serve with crusty bread.

Prep Time 15 mins

Cook Time 10 mins

Rest Time 5 mins

Total Time 30 mins

Cooking Method: baking, mixing

Cuisine: French

Courses: Appetizer

Difficulty: Intermediate

Cooking Temp: 200 C

Servings: 4

Calories: 210

Dietary: low-carb, Mediterranean diet

Description

Escargots de Bourgogne sauvages features wild snails baked in a fragrant garlic, parsley and butter sauce. Prepare, season, bake and serve with crusty bread.

Ingredients

24 wild Burgundy snails (pre-cooked)
100 g unsalted butter (softened)
3 garlic cloves (minced)
2 tablespoons fresh parsley (chopped)
1 teaspoon shallots (finely minced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice

Optional

1 baguette (for serving)

Instructions

1
PREPARE THE GARLIC HERB BUTTER
Combine the softened butter, minced garlic, chopped parsley, finely minced shallots, salt, black pepper and lemon juice. Mix thoroughly until all ingredients are evenly incorporated.
Tip: Let the butter sit at room temperature for a few minutes before mixing to make it easier to blend.
2
FILL THE SNAIL SHELLS
If using snail shells, place each pre-cooked snail back into its shell. Using a small spoon or piping bag, generously fill each shell with the prepared garlic herb butter, ensuring the butter covers the snail completely.
Tip: Press the butter gently into the shell to prevent it from melting out too quickly during baking.
3
ARRANGE FOR BAKING
Place the filled snails in a baking dish or a dedicated escargot tray to keep them upright. This prevents the melted butter from spilling out.
Tip: If you don’t have an escargot dish, use coarse salt in a baking dish to keep the snails stable.
4
BAKE UNTIL BUBBLING
Preheat your oven to 200°C. Bake the snails for 8-10 minutes or until the butter is fully melted, bubbling and slightly golden on top. Avoid overbaking to keep the snails tender.
Tip: Keep a close eye on the snails while baking to prevent burning the garlic.
5
SERVE WARM
Remove the snails from the oven and let them rest for 5 minutes before serving. Serve with warm slices of baguette to soak up the flavorful butter.
Tip: Use tongs or an escargot fork to handle the snails easily without burning your fingers.

See the Most Popular Recipes:

6
Veal’s leg with cranberry sauce; Salmon rolls; Spinach and Feta Pancakes; Sundried tomato and parmesan pancakes; Chickpea and spinach pancakes; Boiled beef and vegetable loaf; Chicken cutlets with mushrooms; Braised pearls of the sea.

https://delishdimension.com

https://quickeasyfoodrecipes.siterubix.com

https://cullinarycharmers.com