Snails In Garlic Butter (escargot À La Bourguignonne)
Escargot à la Bourguignonne is a classic French dish of snails cooked in a delicious garlic and herb butter sauce. It's a luxurious appetizer that is perfect for a special occasion or a fancy dinner.
Ingredients
- 24 canned snails
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Baguette, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the canned snails under cold water and drain.
- In a small bowl, mix together the softened butter, minced garlic, chopped parsley, salt, and pepper.
- Place a small amount of the garlic butter in each well of an escargot plate or a small, shallow baking dish.
- Place a snail into each well and top with the remaining garlic butter.
- Bake in the preheated oven for 10 minutes, or until the butter is sizzling.
- Serve the escargot hot with slices of baguette for dipping into the garlic butter.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Fat
- 12g
- Carbohydrates
- 2g
- Protein
- 8g
Supplies
Escargot plate or small baking dish Oven
Tools
Knife Cutting board Small bowl Basting brush
Serving suggestions
Serve the escargot with a crisp white wine, such as Chardonnay, and a side salad for a complete French dining experience.
Tips & tricks
Make sure to have plenty of crusty bread on hand to soak up the delicious garlic butter!
Cost
$20