Escargot à la Bourguignonne
Category: Appetizers (Antipasti)
Serves: 4
Escargot à la Bourguignonne is a French classic that combines the delicate flavor of escargot with a rich, garlicky butter sauce infused with fresh herbs. This indulgent dish is a true delight for any special occasion or gourmet gathering. The preparation of escargot, while requiring a few steps, is simple and rewarding. By following this recipe, you will create tender escargot served in their shells, bathed in a luscious, flavorful butter sauce. Perfect for those looking to impress with an elegant dish full of deep, savory flavors.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Escargot (snails) | 30 |
| Butter (unsalted) | 250g |
| Fresh parsley | 40g |
| Garlic | 1 clove |
| Salt (to taste) | q.b. (as needed) |
| Black pepper (to taste) | q.b. (as needed) |
| Water | q.b. (as needed) |
| Onion | 1 |
| Fresh parsley (for garnish) | 2 sprigs |
| Whole black peppercorns | 20 |
Instructions:
Step 1: Prepare the Escargot (Snails)
If you’re using fresh escargot, the first step is to purge them. Place the snails in a closed container with small holes for ventilation, and leave them in a cool, dry place, away from direct light, for about two days. This allows them to expel any impurities.
Once the purging process is complete, rinse the snails thoroughly under cold running water to remove any residual dirt.
Step 2: Boil the Snails
In a large pot, fill it with enough water to fully submerge the snails. Add the peeled and quartered onion, parsley sprigs, and black peppercorns to the water. Bring this mixture to a boil.
Once the broth is boiling, season with salt, and then add the snails. Allow the snails to cook for approximately 90 minutes, or until they become tender. This slow cooking ensures that the escargot will be soft and flavorful.
After the snails have cooked, remove them from the broth, carefully draining them.
Step 3: Make the Butter Cream
While the snails are cooking, prepare the garlic herb butter. Take the softened butter (leave it out to come to room temperature) and whip it with a spatula until it reaches a smooth, pomade-like consistency.
Finely chop the garlic and fresh parsley, then incorporate them into the butter along with a pinch of salt and black pepper. Mix thoroughly, ensuring the garlic and parsley are evenly distributed.
Step 4: Stuff the Snails
Now, you are ready to assemble the escargot. Take a clean escargot shell (make sure it’s thoroughly cleaned and dried) and fill it with the prepared garlic butter mixture. Use a small spoon to pack the butter into the shell, making sure it’s generously filled.
Continue this process until all the escargot shells are filled with the garlic butter and the snails are encased inside their shells.
Step 5: Arrange and Bake
Place the filled escargot shells in a special escargot baking dish. These dishes have indentations to hold the snails securely during cooking, allowing the butter to stay in place and form a delicious sauce.
Bake in a preheated oven at 180°C (350°F) for about 10 to 15 minutes, or until the butter is bubbling and slightly golden on top. The butter will reduce into a greenish, flavorful sauce as it cooks.
Step 6: Serve
Once done, remove the escargots from the oven. They should be sizzling and aromatic. Serve them immediately while still hot, with a sprinkle of fresh parsley for garnish. The rich butter sauce can be enjoyed by dipping crusty bread into it for a true indulgence.
Tips:
- If you are using canned or pre-cooked escargot, skip the boiling step and move directly to the stuffing and baking.
- The garlic butter can be prepared a day in advance, giving the flavors time to meld and intensify.
- For a truly authentic experience, serve the escargots with a glass of crisp white wine, such as a Chardonnay or Sauvignon Blanc, which pairs wonderfully with the richness of the butter.
Escargot à la Bourguignonne is a timeless French dish that elevates any meal with its sophisticated flavors and decadent texture. Perfect for a special dinner party or as a luxurious starter, it brings a taste of the French countryside right to your table. Serve these buttery snails warm, and let your guests savor the rich, herb-infused goodness with every bite.
