Teresa's Recipes
Escargots de Bourgogne
Indulge in the exquisite flavors of Escargots de Bourgogne, a quintessential French delicacy that transforms humble snails into a luxurious culinary experience. Bathed in a rich and aromatic garlic butter, these tender escargots are a true gastronomical delight. The dish has a fascinating history, originating from the Burgundy region of France, where it has been savored for centuries as a symbol of fine dining. Perfectly paired with crispy baguette slices, this dish offers a delightful contrast of textures and flavors that will transport you straight to a Parisian bistro.
Ingredients
- 1 can (approximately 12-18 snails, drained) Escargots
- 4 tablespoons, softened Unsalted butter
- 4 cloves, minced Garlic
- 2 tablespoons, finely chopped Fresh parsley
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1, sliced into 1/2-inch pieces Baguette
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 20g
- Carbs: 20g
- Protein: 7g
- Sodium: 400mg
- Sugar: 1g
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the escargots under cold water to remove any dirt or debris, then drain well.
- In a small saucepan, melt the softened butter over low heat. Add the minced garlic and cook for 2-3 minutes until fragrant, being careful not to let it brown.
- Remove the saucepan from heat and stir in the chopped parsley, salt, and black pepper until well combined.
- Place the escargots in a baking dish or individual escargot dishes. Pour the garlic butter mixture over them, ensuring each escargot is well-coated.
- Bake in the preheated oven for 10-12 minutes, or until the escargots are heated through and the butter is bubbling.
- While the escargots are baking, arrange the baguette slices on a baking sheet. Toast in the oven for 5-7 minutes, or until golden and crispy.
- Serve the escargots hot, drizzled with any remaining garlic butter, alongside the toasted baguette slices for dipping.
Tips
- For extra flavor, consider adding a splash of white wine to the garlic butter mixture before baking.
- If you can't find canned escargots, fresh escargots can be used; however, they will require proper cleaning and cooking before use.