Escargots à La Bourguignonne Recipes

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ESCARGOT A LA BOURGUIGNONNE



Escargot a La Bourguignonne image

The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.

Provided by Julesong

Categories     European

Time 22m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup butter, softened
1/4 cup parsley, finely chopped
2 shallots, minced well
2 garlic cloves, minced well, to taste (I prefer extra garlic)
2 tablespoons brandy
32 canned French snails
32 snail shells

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
  • Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
  • Place on a baking pan and bake for twelve minutes.
  • Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
  • Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
  • Also good with a bit of Parmesan sprinkled on top of each.

CLASSIC ESCARGOTS à LA BOURGUIGNONNE



Classic Escargots à la Bourguignonne image

Categories     Food Processor     Garlic     Shellfish     Bake     Bastille Day     Shallot     Parsley     Gourmet

Number Of Ingredients 5

1 stick (8 tablespoons) unsalted butter, softened
1 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot
1 7-ounce can snails, rinsed

Steps:

  • Preheat oven to 400°F.
  • Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
  • Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
  • Bake 10 minutes.

ESCARGOTS A LA BOURGUIGNONNE



Escargots a La Bourguignonne image

I hate snails, but DH loves them. Every once in a while I'll make them for him. He loves this version.

Provided by lazyme

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

24 snails, rinsed and drained
24 snail shells
12 tablespoons unsalted butter
1 1/2 tablespoons shallots, finely chopped
1/2 tablespoon garlic, finely chopped
1/2 tablespoon parsley, finely chopped
2 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined.
  • Put about 1/4 tablespoon of the butter in each shell, followed by a snail, and then another 1/4 tablespoon of butter.
  • Place on individual oven-proof serving dishes and bake in a 400F (200C) oven for 10 to 15 minutes, until the butter begins to bubble.
  • Serve with crusty French bread (baguette) for sopping up the sauce.
  • * Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.

Nutrition Facts : Calories 310.5, Fat 34.6, SaturatedFat 21.9, Cholesterol 91.6, Sodium 1168.4, Carbohydrate 1.2, Fiber 0.1, Protein 0.6

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