Snails with Garlic Butter (Escargots à la Bourguignonne)
Escargots à la bourguignonne is a French dish of snails with garlic butter.
Total Time
45 minutes
Servings
4
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
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.
5–7 minutes