Best 3 Classic Escargots à La Bourguignonne Recipes

CLASSIC ESCARGOTS à LA BOURGUIGNONNE

Steps:

• Preheat oven to 400°F.
• Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
• Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
• Bake 10 minutes.

ESCARGOT A LA BOURGUIGNONNE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
• 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.).
• Place on a baking pan and bake for twelve minutes.
• 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.
• Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
• Also good with a bit of Parmesan sprinkled on top of each.

EASY & ELEGANT ESCARGOTS À LA BOURGUIGNONNE

Steps:

• In a bowl, combine garlic butter, wine and cheese; stir well to blend.
• Transfer to the fridge to harden, about 1 hour.
• Preheat oven to 450ºF/230ºC and sprinkle a layer of coarse sea salt in a shallow dish; set aside.
• Stuff half of the butter at the bottom of each shell. Place a snail per shell (if there are some tiny ones, add two per) and top with the remaining butter.
• Place shells in the prepared shallow dish, butter side up, and transfer to the preheated oven.
• Bake them for 8 to 10minutes or until the butter is hot and bubbly and the escargots are sizzling.
• Remove from the heat and let rest for a couple of minutes before sprinkling on fresh chopped parsley and serving with crusty bread.