Teresa's Recipes
French Escargots à la Bourguignonne
Indulge in the exquisite flavors of France with this classic dish, Escargots à la Bourguienne. Tender snails are bathed in a luxurious garlic and herb butter sauce that is so rich and flavorful, you'll want to soak up every last drop with crusty baguette. This dish not only showcases the culinary elegance of French cuisine but also tells a story of tradition, having been a beloved delicacy since the Roman Empire, where snails were considered a gourmet food. Perfect as an appetizer for a sophisticated dinner party or as a unique treat for adventurous eaters!
Ingredients
- 1 can (approximately 12 snails), drained and rinsed Escargots
- 1/2 cup (1 stick), softened Unsalted butter
- 4 cloves, minced Garlic
- 2, finely minced Shallots
- 1/4 cup, finely chopped Fresh parsley
- 1/4 cup White wine
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1, sliced for serving Baguette
Dietary Notes
- Servings: 2-4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Calories: 320
- Fat: 28g
- Carbs: 16g
- Protein: 10g
- Sodium: 480mg
- Sugar: 1g
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine the minced garlic, chopped parsley, minced shallots, salt, and black pepper, mixing well to create a flavorful herb blend.
- In a small saucepan, melt the softened butter over medium heat. Once melted, add the garlic-herb mixture and sauté for about 2 minutes until fragrant.
- Stir in the white wine and let the mixture simmer for an additional 2 minutes, allowing the flavors to meld together.
- Arrange the escargots in a baking dish, ensuring they are evenly spaced.
- Pour the garlic and herb butter sauce over the escargots, ensuring each snail is generously coated.
- Bake in the preheated oven for 10-12 minutes, or until the escargots are heated through and the sauce is bubbling.
- Serve the escargots hot, accompanied by slices of baguette for dipping into the rich, flavorful sauce.
Tips
- For an extra touch of flavor, you can add a splash of lemon juice or a pinch of red pepper flakes to the butter sauce.
- If you prefer, you can substitute the escargots with mushrooms for a vegetarian option while keeping the same delicious sauce.