Prep 15 mins
Cook 10 mins
I reviewed this Escargots a La Bourguignonne wanting it lower in cholesterol adding more veggies for better health.Olive oil is high in monounsaturated fats and antioxidants. Don't get me wrong these are still fattening but delish and healthier then all butter. I bought the Canned French escargots with empty shells for serving, in a speciality store. If using mushroom caps you can pre-cook a couple minutes for softer mushrooms or if you like them raw to firm stuff then cook. A May celebration "Aplec del Caragol" (the Snail Festival) The Aplec festival is now well-known throughout Spain and the rest of Europe, and has even been sistered with other festivals.
- 24 snails, well rinsed and drained
- 24 snail shells (can be used for shells) or 24 mushroom caps, stems removed (can be used for shells)
- 6 tablespoons unsalted butter, melted
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red onions, finely chopped
- 1 tablespoon garlic, finely chopped
- 2 tablespoons parsley, finely chopped
- 1⁄2 teaspoon black pepper
- salt, for stabilizing the snails
- 1 loaf French bread
- Preheat oven to 400 degrees.
- In a small bowl mix the butter, oil, onion, garlic, parsley, and pepper until all are thoroughly combined.
- Chill till firm about 2 hours.
- Put about 1/4 tablespoon of the mixture in each shell, followed by a snail, and then top each snail with the remaining mixture.
- Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
- If using mushrooms towel dry off the dirt, oil caps, pre-bake in oven for 5 minutes then top with snail and top with butter oil mixture.
- Bake in oven for 10 minutes, until the mixture begins to bubble.
- Remove to serving platter without loosing any of the sauce.
- Serve with crusty French bread (baguette) for sopping up the sauce.