Lescargot Bourguignon Snails 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.

L'ESCARGOT BOURGUIGNON (SNAILS):



L'escargot Bourguignon (Snails): image

This is a WONDERFUL appetizer, especially when you want to "put on a splash" and impress your dinner guests. Don't confuse these snails with the slugs you find in your garden. These type of snails are raised on snail farms and are absolutely delicious and safe to eat. Most supermarkets carry them in cans and also carry the empty shells that you use over and over again. For each person you will need oven proof snail serving plates, escargot tongs, and escargot forks (or cocktail forks), which can all be purchased at a gourmet shop. You will serve 6 snails per person. If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

24 snails
24 snail shells
3/4 cup butter (softened, but not melted)
1/8 cup flat-leaf Italian parsley (finely chopped)
1 tablespoon dried parsley flakes (for sprinkling)
1 shallot (minced well)
1 garlic clove (minced well)
1 teaspoon granulated garlic powder
2 tablespoons cream sherry
salt
black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Rinse and drain the snails and set aside.
  • Combine all of the ingredients in a bowl, except the dried parsley flakes, and mix well.
  • Place the shells on oven proof snail serving plates that usually hold 6 shells per plate. Make sure that the shell openings are facing directly up.
  • Place a small dab of butter mixture into each shell.
  • Stuff a snail into each shell, slightly pushing it half way into the cavity of the shell.
  • Place about 3/4 of a teaspoon of butter mixture on top of each snail.
  • Sprinkle the top of each snail with the dried parsley flakes.
  • Place the plates and snails into the oven and bake for 10 minutes.
  • Remove from oven and serve hot with plenty of crusty French bread for sopping up the leftover sauce.

Nutrition Facts : Calories 326.7, Fat 34.6, SaturatedFat 21.9, Cholesterol 91.5, Sodium 251.2, Carbohydrate 3.1, Fiber 0.4, Sugar 0.8, Protein 0.9

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