Snails (Escargots) a la Bourguignonne Recipe

Serves/Makes: 6 (8 snails per serving)

Ingredients:

  • 48 small graysnails or "escargots de Bourgogne"
  • 2 ounces (60 g) finely chopped washed and sorted parsley
  • 2 teaspoons (10 g) peeled, finely chopped green onion
  • 2 teaspoons (10 g) peeled, finely chopped garlic
  • 2 teaspoons (10 g) ground blanched almonds
  • 2 teaspoons (10 g) salt
  • 5 1/4 ounces (150 g) butter
  • Freshly ground black pepper
How to cook Snails (Escargots) a la Bourguignonne:
  • Mix together parsley, green onion, garlic, almonds and salt.
  • With a fork, beat butter until smooth mix into parsley mixture lightly pepper.
  • Arrange snails into individual snail oven-proof dishes evenly top each snail with herbs-butter mixture.
  • Bake into a preheated 350°F (180°C) oven, for 5 to 10 minutes.
  • Butter must not brown, it must remain clear.
  • Remove from oven.
  • Serve immediately.

Note:

For a really green snail butter, salt parsley so that it will bleed its green color and therefore color the butter.


This recipe for Snails (Escargots) a la Bourguignonne serves/makes: 6 (8 snails per serving)

The Snails (Escargots) a la Bourguignonne recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Snails (more Snails recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: French (more French recipes)

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