Escargots de bourgogne is the most common worldwide recipe of preparing escargots originating from French region of Burgundy. Snails used in this recipe are also known as ‘Burgundy snails’. This is Helix pomatia species of snail, or so called Roman snail, Apple snail.
This dish is almost as famous as escargots themselves. The main ingredients are garlic, herbs and butter. What a delicious way of pairing snails with herbs, butter and freshly-baked crusty bread.
If you ever have a chance to travel to France make sure you visit the Burgundy region in autumn time, when the main snail harvesting happens and you can buy them fresh or already cooked by one of the delicious french recipes.
The recipe of Escargots de bourgogne – appetizer:
Total time: 30 min
1 small garlic clove
1 stick (1/2 cup) unsalted butter, softened
1 1/2 teaspoons finely minced shallot
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
3/8 teaspoon table salt
1 tablespoon dry white wine
12 to 16 snails
2 cups kosher salt (for stabilizing snail shells)
12 to 16 sterilized escargot shells*
Before preparing the snails preheat your oven to 230 °C.
Cut garlic and mash it so that you create a paste. Then add 1/8 teaspoon table salt to the paste.
Mix butter, garlic paste, parsley, shallot, 1/4 teaspoon table salt, and pepper in a small bowl and beat until soft. Put into an electric mixer and wait until all ingredients are well mixed. Add wine and beat until combined well.
Take half of the butter mixture and fill empty snail shells. Put 1 snail in each shell and top it with remaining butter mixture.
Use a shallow baking dish to put shells in between evenly spread kosher salt. This will prevent the shells to roll over.
Bake for approximately 4 – 6 min, or until you see butter is melted and sizzling.
Serve to guests.