L’escargot Bourguignon (Snails):

Name: L’escargot Bourguignon (Snails):
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Alan Leonetti

"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: AlanLeonetti@q.com"

Download

Ready In:: 20mins
Ingredients:: 11
Serves:: 4

ingredients

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

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Alan Leonetti

Albuquerque, New Mexico

I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.

View Full Profile