Escargots à la Bourguignonne
Escargots à la Bourguignonne, a classic French delicacy, features tender snails baked in a rich garlic-herb butter infused with shallots, parsley, and tarragon. This dish is known for its aromatic flavors and decadent buttery sauce, perfect for savoring with crusty French bread. Prepared with simple yet flavorful ingredients, this recipe brings an elegant touch of French cuisine to any gathering.
RECIPE
11/3/2024
Ingredients
• 24 large escargot shells
• 24 canned or fresh snails, drained and rinsed
• 2 cups (4 sticks) unsalted butter, cold
• 1/2 cup finely minced shallots
• 8 cloves garlic, finely minced
• 1/2 cup finely chopped parsley
• 2 tbsp fresh chopped tarragon
• Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Garlic-Herb Butter
In a stand mixer, combine the cold butter with the minced shallots, garlic, parsley, tarragon, salt and pepper. Blend everything well until smooth and evenly distributed.
2. Fill the Shells
Place a small amount of the garlic-herb butter at the bottom of each escargot shell. Insert a snail into each shell, then top with more garlic-herb butter to fill the shell. Smooth the butter over the opening of each shell to ensure they are fully covered.
3. Bake
Arrange the filled escargot shells in an escargot baking dish or a shallow baking dish, open-side up. Preheat your oven to 360°F and bake for 10–12 minutes, until the butter is sizzling and fragrant.
4. Serve
Serve the escargots hot, ideally with small forks or toothpicks to remove the snails from their shells. A side of crusty French bread is perfect for dipping into the garlic-herb butter.