Escargots A 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.

EASY & ELEGANT ESCARGOTS À LA BOURGUIGNONNE



EASY & ELEGANT ESCARGOTS À La BOURGUIGNONNE image

Easy, elegant and so delicious, this is an appetizer that you'll want to serve at your next dinner party. VIDEO https://youtu.be/GT_fFQ445n0

Provided by CLUBFOODY

Categories     European

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup garlic butter, room temperature
1 tablespoon dry white wine
1/4 cup parmesan cheese, grated
1 (199 ml) can escargot, drained
36 large escargot, shells (sterilized)
3/4 cup coarse sea salt (as needed)
4 tablespoons parsley (for garnish)

Steps:

  • In a bowl, combine garlic butter, wine and cheese; stir well to blend.
  • Transfer to the fridge to harden, about 1 hour.
  • Preheat oven to 450ºF/230ºC and sprinkle a layer of coarse sea salt in a shallow dish; set aside.
  • Stuff half of the butter at the bottom of each shell. Place a snail per shell (if there are some tiny ones, add two per) and top with the remaining butter.
  • Place shells in the prepared shallow dish, butter side up, and transfer to the preheated oven.
  • Bake them for 8 to 10minutes or until the butter is hot and bubbly and the escargots are sizzling.
  • Remove from the heat and let rest for a couple of minutes before sprinkling on fresh chopped parsley and serving with crusty bread.

Nutrition Facts : Calories 31.3, Fat 1.8, SaturatedFat 1.1, Cholesterol 5.5, Sodium 21317.9, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 2.5

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