Calling all Francophiles:
For reals, escargot may seem way too high falutin to rock out at home, but this dish could not be easier.
First of all, you do not need the snail shells that slipped out of Julia Roberts escargot-fine-dining contraption in “Pretty Woman.” Those shells are legit just for show. Escargot are actually sold in cans!
You DO need baking ramekins, but even if you don’t have those a good ole pie dish or baking dish will do. You can just transfer the cooked escargot to serving plates. No biggie.
The ingredients other than the actual snails are so basic and always on hand in my kitchen: Lots of butter, lots of garlic, shallot, parsley, white wine.
Here’s how to get it done.
Escargot a la Bourguignonne
Course: AppetizersCuisine: FrenchDifficulty: Easy6
servings10
minutes12
minutesIngredients
Container of 48 petite escargot
1 cup butter, softened
1/4 cup fresh flat leaf parsley
1 shallot
4 big garlic cloves
2 Tbsp. white wine
Salt to taste
Special equipment: Six 5-inch wide ramekins
Directions
- In a food processor, place parsley, peeled and quartered shallot and 4 peeled garlic cloves. Pulse until finely minced. (You may also just mince with a knife.)
- In a glass bowl or the bowl of a mixer, place softened butter. Place minced parsley, shallot and garlic in bowl with butter. Add white wine and a pinch of salt. Blend with a fork or with the paddle attachment of your mixer. (You can make this ahead and set aside.)
- In a strainer, drain escargot but do not rinse.
- Pre-heat oven to 350 degrees Fahrenheit.
- Place six ramekins on a baking sheet.
- Place 8-12 escargot in each ramekin. Top evenly with butter mixture.
- Place in hot oven and bake for 12 minutes.
- Serve hot with delicious bread!
