Escargot à la Bourguignonne

Name: Escargot à la Bourguignonne
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4
Ingredients: Sea snails 30; Butter at room temperature 1.1 cups; Parsley to chop 1.4 oz; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Water to taste; Onions 1; Parsley 2 sprigs; Ground black pepper 20; Fine salt to taste

it es br de fr

703

Calories per serving

Gluten Free

Energy Kcal 703
Carbohydrates g 6.7
of which sugars g 3.7
Protein g 10.9
Fats g 0.3
of which saturated fat g 34.07
Fiber g 2.1
Cholesterol mg 188
Sodium mg 602

Difficulty: Average
Prep time: 30 min
Cook time: 2 h 30 min
Serving: 4
Cost: Average
Note plus 2 days for purging the snails

PRESENTATION

Escargots à la Bourguignonne is one of those dishes that really grabs attention when it hits the table. You know, you don't often see a French snail dish stealing the spotlight in an appetizer spread. And that's exactly what makes it so memorable. These big Burgundy snails, typically Helix Pomatia, are prepared in a really interesting way—kept in the dark for a bit to purge. Then they are good to go. Some folks prefer to use precooked snails to save time. Either way, the tender texture is what everyone loves.

The true magic happens when these snails meet a thick, green swirl of escargot recipe garlic-parsley butter. I mean, they're stuffed upside down into their shells, so all that moist, herby, garlicky butter melts right in. It transforms into a sauce that's almost too good to leave behind. And french cooking doesn't get more classic than this. Especially when you taste that rich, earthy flavor with the punch of garlic and fresh parsley. Really good stuff.

In the beautiful region of Burgundy, it's common for families and restaurants to add their own twist to escargots à la bourguignonne. And look, you might find a splash of white wine or a touch of shallot in the butter. But the basics remain: loads of garlic, plenty of parsley, and a good amount of butter that turns golden and bubbly in the oven. Super tasty. This French snail dish is a favorite at holiday tables. And you know what, it pops up at all kinds of gatherings, offering everyone a taste of crispy bread dipped into that buttery sauce.

Even those hesitant about snails often find themselves loving the tangy, herby bite when they try this classic French appetizer. For anyone curious about traditional French cuisine, this dish is a great way to dive in and see what gourmet snail preparation is all about. Try it out and discover why it's a true French delicacy that people remember long after the plates are cleared. Seriously good.

INGREDIENTS

703

Calories per serving

Sea snails 30

Butter 1.1 cups (250 g) - at room temperature

Parsley 1.4 oz (40 g) - to chop

Garlic 1 clove

Fine salt to taste

Black pepper to taste

for the snail cooking broth: Water to taste; Onions 1; Parsley 2 sprigs; Ground black pepper 20; Fine salt to taste

Preparation

How to prepare Escargot à la Bourguignonne

If you prepare escargot à la Bourguignonne with fresh snails, you must first purge them for a couple of days by placing them in a closed container with holes to allow air to pass through, keeping them in a cool, dry, and dark place. After 2 days, rinse the snails well under running water 1 and blanch the snails in water for about 1 hour; skim the surface of the water during cooking. After about an hour, drain the snails well and shell them: hold the shell steady and use kitchen tongs 2 or a toothpick to pull the snail out of its shell. Set the shells aside and boil them for about 10 minutes in water with a level teaspoon of baking soda, then drain, rinse, and let them dry. Continue with the snails extracted from the shell by removing the black lower part (the intestine) and keeping the body or foot of the snails 3.

Place a large pot on the heat with water, the peeled and quartered onion, parsley sprigs, and whole peppercorns 4. As soon as the broth boils, add salt and the previously cleaned snails 5. Let the snails absorb the flavors in the broth for about an hour and a half, until they are tender. Once cooking is complete, drain the snails well 6 and set them aside.

Now move on to preparing the butter cream: work the softened butter at room temperature with a spatula until it reaches a creamy consistency 7. Add the crushed garlic 8, salt, pepper, and chopped parsley 9 to the butter, and mix all the ingredients well.

Now assemble the escargot: take a previously washed and dried shell and fill it with the flavored cream 10; insert a snail into the shell, pressing well 11, and seal the escargot with more cream 12. Continue in this way until all the snails are finished.

Place the escargot in a special baking dish with cavities to hold them 13: it is very important that the escargot à la Bourguignonne is cooked with the snail's mouth facing upwards, so the butter does not spill out and burn during cooking, leaving the snail without seasoning. If you do not have the special dish, alternatively, you can use a baking dish (see Sonia's tip). Bake the escargot in a static oven for 8 minutes at 392°F (convection oven 356°F for 5 minutes) 14. During cooking, the butter will melt to form a very flavorful green sauce 15. Your escargot à la Bourguignonne is ready; serve them hot!

Storage

Once purged for a couple of days and blanched in water for about an hour, you can choose to cook the snails immediately or store them in a special bag in the fridge for 2-3 days or freeze them.
The escargot à la Bourguignonne can be stored in the fridge for 1-2 days covered.

Tip

Trick for those who do not own the dish with cavities for the snails but love them dearly (and therefore will not give up trying this recipe): arrange a thick bed of coarse salt in a baking dish, in which you will secure the shells so they remain with the opening facing upward, et voilà!

For the translation of some texts, artificial intelligence tools may have been used.

Escargot à la Bourguignonne

PRESENTATION

INGREDIENTS

How to prepare Escargot à la Bourguignonne

Storage

Tip

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