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Escargot Bourguignon

July 9, 2015 By Darlene at International Cuisine

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A dozen french escargot in a garlic butter sauce

Escargot Bourguignon is a classic French delicacy.  I know that snails do not appeal to everyone, but for those of you who are squeamish, you will still love to soak up the sauce on a lovely French baguette.  The Bourguignon simply means from Burgundy, and this recipe is a traditional preparation.

France Escargot If you haven’t had the pleasure to try them, they are super easy to make. Typically, you buy the shells separately which can be washed and reused. You can get the shells here and the can of snails here. I had to get  little escargot plates like this one  and tongs for serving.  Every time I see the escargot tongs I think of Julia Roberts in Pretty Woman when she tried to use them for the first time and the escargot went flying.  “Slippery little suckers”. 

Even if someone was afraid to eat the snail, the dipping of the baguette in the garlic butter sauce, well that may be equally wonderful.  The snail itself has a light flavor and the texture is similar to a mushroom.  A perfect way to begin our French International Cuisine meal  Bon Appetit!

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A dozen french escargot in a garlic butter sauce
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5 from 2 votes

Escargot Bourguignon

A true French Delicacy that you can enjoy at home.
Course Appetizer
Cuisine France, French
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 escargot
Calories 63kcal
Author International Cuisine

Ingredients

  • 1 can Extra large French snails 24 in a can
  • Snail shells enough for the number of guests you will be serving. I figure 6 per person.
  • 1 stick butter melted
  • 1 tablespoon shallots minced
  • 1 1/2 tablespoon garlic minced
  • 1/4 cup fresh parsley chopped
  • salt and pepper to taste
  • 1 French baguette for dipping

Instructions

  • Preheat your oven to 425 degrees
  • open and drain the snails from the can
  • put one snail into one shell and stuff it toward the inside to allow for plenty of the butter mixture to get inside the shell.
  • Mix all together the butter, shallots, garlic, parsley and add salt and pepper to taste
  • spoon mixture into each shell.
  • Place shells on a escargot tray and place in oven.
  • cook until the butter is nice and bubbly.
  • Remove and serve with escargot tongs and small forks.
  • Slice the baguette and serve with any leftover butter sauce.
  • To eat, grab an escargot with the tongs, use a small fork to remove the snail and put it onto a baguette slice. Eat, YUM!!!!

Nutrition

Calories: 63kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 98mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

 

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Filed Under: Appetizer, France, Recipes

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I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

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