Snails Bourgugnonneescargots A La Bourguignonne Recipes
CLASSIC ESCARGOTS à LA BOURGUIGNONNE
Categories Food Processor Garlic Shellfish Bake Bastille Day Shallot Parsley Gourmet
Number Of Ingredients 5
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.
SNAILS BOURGUGNONNE/ESCARGOTS A LA BOURGUIGNONNE
I reviewed this Recipe #319778 wanting it lower in cholesterol adding more veggies for better health.Olive oil is high in monounsaturated fats and antioxidants. Don't get me wrong these are still fattening but delish and healthier then all butter. I bought the Canned French escargots with empty shells for serving, in a speciality store. If using mushroom caps you can pre-cook a couple minutes for softer mushrooms or if you like them raw to firm stuff then cook. A May celebration "Aplec del Caragol" (the Snail Festival) The Aplec festival is now well-known throughout Spain and the rest of Europe, and has even been sistered with other festivals.
Provided by Rita1652
Categories Spanish
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In a small bowl mix the butter, oil, onion, garlic, parsley, and pepper until all are thoroughly combined.
- Chill till firm about 2 hours.
- Put about 1/4 tablespoon of the mixture in each shell, followed by a snail, and then top each snail with the remaining mixture.
- Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
- Optional:.
- If using mushrooms towel dry off the dirt, oil caps, pre-bake in oven for 5 minutes then top with snail and top with butter oil mixture.
- Bake in oven for 10 minutes, until the mixture begins to bubble.
- Remove to serving platter without loosing any of the sauce.
- Serve with crusty French bread (baguette) for sopping up the sauce.
Nutrition Facts : Calories 392.9, Fat 22.8, SaturatedFat 9, Cholesterol 30.5, Sodium 463.3, Carbohydrate 40.2, Fiber 2.4, Sugar 0.4, Protein 7
L'ESCARGOT BOURGUIGNON (SNAILS):
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
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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