Escargot Bourguignon is a classic French delicacy. I know that snails do not appeal to everyone, but for those of you who are squeamish, thanks, more for us that love them! The Bourguignon simply means from Burgundy, and this recipe is a traditional preparation. If you haven’t had the pleasure to try them, they are super easy to make. Even if you don’t eat the snail, the dipping of the baguette in the garlic butter sauce, well that may be equally wonderful. The snail itself has a wonderful flavor and the texture is similar to a mushroom. A perfect way to begin our French International Cuisine meal Bon Appetit!
Escargot Bourguignon
Prep time
Cook time
Total time
Author: International Cuisine
Recipe type: Appetizer
Cuisine: France
Serves: 24 escargot
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 of butter, melted
- 1 tablespoon minced shallots
- 1½ tablespoon garlic, minced
- ¼ 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!!!!
