Escargots De Bourgogne Recipes

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

Ingredients

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.

ESCARGOTS DE BOURGOGNE

Escargots De Bourgogne image

Make and share this Escargots De Bourgogne recipe from Food.com.

Provided by daisygrl64

Categories European

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

2 garlic cloves, crushed
1 shallot, finely chopped
4 ounces butter, Softened
4 tablespoons fresh parsley, chopped
1 teaspoon salt
black pepper, to taste
1 tablespoon dry white wine
1 (7 ounce) can snails, plus shells
2 tablespoons fresh breadcrumbs

Steps:

Preheat the oven to 200C, 40OF.
Beat butter, parsley, garlic and shallot in a bowl till well combined, then beat in salt, pepper and wine.
Put a small amount of the butter, then one of the snails into each empty shell and fill up with butter mixture. Press the fresh breadcrumbs into the butter. Arrange on special escargot dishes or an ovenproof dish with the opening facing upwards.
Put in the oven for 8-10 minutes until butter begins to bubble.
Serve immediately with crusty bread.

Nutrition Facts : Calories 541.1, Fat 47.8, SaturatedFat 29.6, Cholesterol 171.5, Sodium 1611.3, Carbohydrate 9.9, Fiber 0.6, Sugar 0.6, Protein 18

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

Ingredients

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.

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