Snails with Garlic Butter (Escargots à la Bourguignonne)
Photo: Kadooshka, CC BY 3.0
Snails baked in garlic butter are the classic bistro starter of Burgundy, and the version here is easier than its reputation suggests. Canned snails save the hard work, and the real attraction is the butter, softened and blended with shallot, garlic and parsley until it melts into a fragrant pool. Serve them sizzling in shells, dishes or mushroom caps, and keep the bread close for mopping up.
Instructions
Preheat the oven to 400°F. Drain the canned snails and rinse them well.
In a bowl, blend the softened butter with the shallots, garlic, parsley, salt and pepper until the mixture is evenly combined.
If you are using mushroom caps, sauté them in a small amount of the garlic butter until cooked but still firm. Take them off the heat.
For shells, put one snail in each shell and fill the remaining space with garlic butter. For a snail dish without shells, put one snail in each indentation and fill the rest of the space the same way.
For mushroom caps, set 2 to 3 snails in each cap and top with a generous amount of garlic butter.
Heat the snails in the oven for 5 to 7 minutes. Serve with plenty of French bread for soaking up the garlic butter.
Make it personal.
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