Escargots à la Bourguignonne
Classic French dish of snails baked in garlic-herb butter sauce. These tender escargots are prepared in their shells with a rich butter mixture featuring garlic, shallots, parsley, and white wine.
Ingredients
- •1 clove garlic
- •⅜ teaspoon table salt
- •1 stick unsalted butter
- •1½ teaspoons shallot
- •1 tablespoon flat-leaf parsley
- •¼ teaspoon black pepper
- •1 tablespoon dry white wine
- •12 pieces snails
- •2 cups kosher salt
- •1 loaf French bread
- •12 pieces escargot shells
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 450°F.
10 min
- 2.
Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
5 min
- 3.
Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
8 min
- 4.
Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
10 min
- 5.
Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
6 min
- 6.
Available at Dean & Deluca (212-226-6800).
