Escargots à la Bourguignonne is a traditional French recipe for a classic starter of snails stuffed with garlic and herb butter that are baked before serving. The full recipe is presented here and I hope you enjoy this classic French version of: Escargots à la Bourguignonne.
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Though this recipe gives a brief guide, you can fine more extensive notes on preparing edible snails (escargot) as food in my guide: how to prepare fresh snails
Ingredients:
48 fresh snails (garden snails or edible snails) prepared as in the preparing fresh snails recipe
48 prepared snail shells
1 shallot, finely chopped
4 tbsp flat-leaf parsley, finely chopped
4 garlic cloves, minced
120ml red wine
350g butter, softened
1 1/2 tsp salt
1/4 tsp freshly-ground black pepper
Method:
In a bowl, work the butter with a wooden soft until smooth. Now work in the shallot, parsley, garlic, red wine, salt and black pepper. Mix until thoroughly combined then place a small amount of this mixture inside each prepared snail shell. Add one snail back to each shell then completely fill the shell with the prepared garlic butter mixture.
Arrange each prepared snail shell in the well of a snail dish then transfer to an oven pre-heated to 160°C and bake for about 20 minutes, or until the butter is melted and bubbly and is just beginning to brown.
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