Snails a la Bourguignonne Recipe

Serves/Makes: 3


  • 18 snail shells
  • 1 (7 1/2-ounce / 213-mL) can snails
  • 1/2 cup (125 mL) softened butter
  • 2 to 3 garlic cloves, crushed
  • 1 shallot, finely chopped
  • 1 1/2 tablespoons (22.5 mL) freshly chopped parsley
  • 1 tablespoon (15 mL) freshly squeezed lemon juice
  • 3/4 teaspoon (3.75 mL) chervil
  • 1/8 teaspoon (0.5 mL) nutmeg
How to cook Snails a la Bourguignonne:
  • Quite a few hours before serving, wash and well drain snail shells, onto paper toweling.
  • Drain snails set aside.
  • Into a medium-size bowl, well mix together butter, garlic, shallot, parsley, lemon juice, chervil and nutmeg.
  • Fill each shell with a generous 1/4 teaspoon (1 mL) butter mixture cover.
  • Push one drained snail into each shell evenly top with remaining butter mixture.
  • Delicately arrange stuffed snail shells, opening on top, into special individual snail dishes.
  • Cover and refrigerate.
  • Before serving, preheat to 400°F (200°C).
  • Bake snails in shells, covered, for 8 to 10 minutes, until butter mixture is bubbling.
  • Serve immediately.

This recipe for Snails a la Bourguignonne serves/makes: 3

The Snails 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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