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Snails with Garlic Butter (Escargots à la Bourguignonne)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4502308
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 24 canned snails
- ½ lb butter, softened
- 1 tbsp minced shallots
- 1 tsp grated or minced garlic
- 1½ tbsp fresh chopped parsley
- Salt to taste
- Pepper, to taste
- 24 snail shells, with snail serving dishes, and snail tongs OR 4 glazed indented earthenware snail serving dishes OR 24 small mushroom caps, trimmed and de-gilled
Directions
- Preheat oven to 400°F.
- Drain and rinse the snails.
- Combine the butter with the shallots, garlic, parsley, salt, and pepper, and blend well.
- Sauté the mushroom caps, if using, in a small amount of garlic butter until cooked but still firm. Remove from the heat.
- If using snail shells, place a snail in each shell and fill the rest of the space with garlic butter. If using a snail dish without the shells, place a snail in each indentation and fill the rest of the space with garlic butter. If using mushroom caps, place 2–3 snails in each cap and top with a generous amount of garlic butter.
- Heat the snails in the oven for 5–7 minutes, and serve with copious quantities of French bread for soaking up the garlic butter.