Escargot a La Bourguignonne

READY IN: 22mins
Recipe by Julesong

The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.

Top Review by tappies

My mother fell in love with escargot on a cruise, and I tried several recipes before I found one that lived up to her gastronomic memories. It is, of course, this one! The balance of butter, parsley, and garlic is perfect in this recipe. Others I tried were overpowered by the parsley or garlic. And, as Bob noted, the brandy sends this dish over the top. I used escargot dishes rather than shells. (If you have never prepared escargot before, be aware that cooking the snails in the shells or escargot dishes is imperative - without a proper cooking vessel, the snails are likely to come out chewy instead of tender.)

Ingredients Nutrition

  • 1 cup butter, softened
  • 14 cup parsley, finely chopped
  • 2 shallots, minced well
  • 2 garlic cloves, minced well, to taste (I prefer extra garlic)
  • 2 tablespoons brandy
  • 32 canned French snails
  • 32 snail shells

Directions

  1. Preheat the oven to 350 degrees F.
  2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
  3. Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
  4. Place on a baking pan and bake for twelve minutes.
  5. Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
  6. Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
  7. Also good with a bit of Parmesan sprinkled on top of each.

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