Escargot Bourguignonne
Snails in a garlic butter makes Escargot à la Bourguignonne a special appetizer that is deceptively simple! Dip in French bread to get the extra sauce!
Ingredients
- 24 escargots canned
- 1 baguette
Sauce:
- 1 cup salted butter softened to room temperature, divided
- 1 bulb garlic peeled and finely minced
- 1 shallot
- 1/4 cup parsley lightly packed
- 1 Tablespoon white wine. sub lemon juice if needed
- 1/2 teaspoon salt
Instructions
- In a small saucepan, melt 2 Tablespoons butter then add minced garlic (I used a garlic press). Cook until tender but still pale (browned garlic can be bitter), 5-10 minutes.
- In a high-speed blender (this worked better than a food processor), combine the shallot, parsley, wine, salt and garlic butter mixture. Puree until mostly smooth.
- Using 4 escargot dishes with 6 wells each (or the equivalent), place a teaspoon sized dollop of butter mixture in each well. Top each dollop with a single snail, then top each snail with a final dollop of butter.
- Bake at 400 F for 10-15 minutes until butter is melted, bubbly and just starting to brown.
- Serve immediately with French bread for dipping.
Tried this recipe?Let us know how it was!