L’escargot Bourguignon (Snails): |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a WONDERFUL appetizer, especially when you want to “put on a splash” and impress your dinner guests. Don’t confuse these snails with the slugs you find in your garden. These type of snails are raised on snail farms and are absolutely delicious and safe to eat. Most supermarkets carry them in cans and also carry the empty shells that you use over and over again. For each person you will need oven proof snail serving plates, escargot tongs, and escargot forks (or cocktail forks), which can all be purchased at a gourmet shop. You will serve 6 snails per person. If you have any questions e-mail me: AlanLeonetti Ingredients:
24 snails |
24 snail shells |
3/4 cup butter (softened, but not melted) |
1/8 cup flat-leaf italian parsley (finely chopped) |
1 tablespoon dried parsley flakes (for sprinkling) |
1 shallot (minced well) |
1 garlic clove (minced well) |
1 teaspoon granulated garlic powder |
2 tablespoons cream sherry |
salt |
black pepper |
Directions:
1. Preheat oven to 425 degrees F.
2. Rinse and drain the snails and set aside.
3. Combine all of the ingredients in a bowl, except the dried parsley flakes, and mix well.
4. Place the shells on oven proof snail serving plates that usually hold 6 shells per plate. Make sure that the shell openings are facing directly up.
5. Place a small dab of butter mixture into each shell.
6. Stuff a snail into each shell, slightly pushing it half way into the cavity of the shell.
7. Place about 3/4 of a teaspoon of butter mixture on top of each snail.
8. Sprinkle the top of each snail with the dried parsley flakes.
9. Place the plates and snails into the oven and bake for 10 minutes.
10. Remove from oven and serve hot with plenty of crusty French bread for sopping up the leftover sauce.
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