Escargots à la Bourguignonne

Tags: #French #Appetizer #Classic Serving: 4 servings (24 pieces) Total time: 35 minutes

Burgundy snails baked in garlicky parsley butter, served bubbling hot with crusty bread.

Ingredients

• 200 g canned Burgundy snails, drained (24 pieces)
• 180 g unsalted butter, room temperature
• 20 g shallot
• 15 g garlic
• 15 g flat-leaf parsley leaves
• 15 ml dry white wine
• 2 g lemon zest
• 4 g fine sea salt
• 1 g ground black pepper
• 0.5 g ground nutmeg
• 500 g coarse sea salt (for stabilizing)
• 250 g baguette, sliced

Steps

1. Preheat the oven to 220°C.
2. Spread the coarse sea salt in a rimmed baking dish to create a stabilizing bed.
3. Set clean snail shells or an escargot baking dish on the salt bed.
4. Rinse the snails under cold water.
5. Drain the snails in a sieve.
6. Pat the snails dry with paper towels.
7. Place the butter in a medium bowl.
8. Peel the shallot.
9. Mince the shallot very finely.
10. Peel the garlic.
11. Mince the garlic very finely.
12. Chop the parsley leaves very finely.
13. Add the minced shallot to the butter.
14. Add the minced garlic to the butter.
15. Add the chopped parsley to the butter.
16. Add the lemon zest to the butter.
17. Add the fine sea salt to the butter.
18. Add the black pepper to the butter.
19. Add the nutmeg to the butter.
20. Add the white wine to the butter.
21. Mix the butter until smooth and homogeneous.
22. Place a small dab of butter into each shell or each well of the dish.
23. Insert one snail into each shell or well.
24. Cover each snail completely with the remaining butter.
25. Pack the shells open-side up firmly into the salt bed or keep the dish level on the salt.
26. Bake until the butter is sizzling and aromatic, 8–10 minutes.
27. Slice the baguette.
28. Warm the baguette in the oven for 2–3 minutes.
29. Transfer the hot shells or dish to serving plates.
30. Serve immediately with warm baguette.

Notes