Escargots à la Bourguignonne

escargots_à_la_bourguignonne

If you’re a fan of classic French cuisine, you’ve undoubtedly come across the dish of Escargots à la Bourguignonne before. This dish of snails in garlic butter may sound unusual to some, but it’s a beloved delicacy in France and beyond.

Escargots à la Bourguignonne (sometimes simply called “escargots”) hail from the Burgundy region of France, where snails are a traditional food dating back to Roman times. While they’ve been enjoyed in many different ways over the centuries, Escargots à la Bourguignonne is perhaps the most famous and widely enjoyed preparation.

The dish is simple in concept: snails are simmered in a bath of garlic butter until tender and infused with flavor. The snails are then usually served in their shells (which have been cleaned, sanitized, and cooked), making for an elegant presentation.

While the snails themselves may be the star of the show in this dish, the garlic butter is undoubtedly what gives it its distinctive flavor. The butter is infused with garlic and often flavored with other aromatic herbs and seasonings, such as parsley and thyme. Depending on the recipe, white wine or another acidic ingredient may also be added to give the dish a bit of extra tang.

Making Escargots à la Bourguignonne at home may sound intimidating, but it’s actually quite simple. In fact, many of the ingredients are likely to be ones you already have in your kitchen.

To start, you’ll typically need fresh, live snails. While it’s possible to find fresh snails in many French markets, they may be harder to come by elsewhere. You may be able to find canned snails in some specialty food stores, or you could order them online. Alternatively, some recipes may call for mushrooms or even prawns as a substitute for snails.

Once you have your snails (or substitute ingredient), you’ll need to clean and prepare them. This usually involves soaking them in water or wine to rinse away any dirt, then purging them of any remaining waste. This step can be a bit time-consuming, but it’s essential for ensuring that the snails are safe and pleasant to eat.

Next, it’s time to make the garlic butter. This involves melting butter and cooking minced garlic (and any other desired herbs or spices) in it until fragrant. Some recipes will also call for white wine or other flavoring ingredients to be added at this stage.

The snails are then typically simmered in the garlic butter for a few minutes until they’re heated through and infused with flavor. They’re often served hot, directly in their shells, with a bit of the garlic butter drizzled over the top.

If you’re feeling particularly ambitious, you could even make your own escargot shells. These are typically made from baking dough, like puff pastry or brioche, and can be molded into the perfect size and shape for your snails. This is an optional step, though - many recipes simply call for serving the snails in small baking dishes.

While Escargots à la Bourguignonne may not be for everyone, it’s a classic French dish that’s well worth trying at least once. The combination of garlic, butter, and tender snails is surprisingly delicious - and it’s a fun way to experience a bit of traditional Burgundian cuisine.

Ingredients:

  • 24 large snails, removed from their shells
  • 1 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped shallots
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 24 escargot shells

Instructions:

  1. Preheat the oven to 400°F.

  2. In a small mixing bowl, combine the softened butter, garlic, parsley, shallots, salt, black pepper, thyme, oregano, and cayenne pepper. Mix well.

  3. Place the escargot shells in a baking dish.

  4. Put a small amount of the butter mixture in each of the escargot shells.

  5. Add one snail to each shell.

  6. Fill each shell to the top with the remaining butter mixture.

  7. Place the baking dish in the oven and cook for about 10 to 12 minutes or until the butter mixture is bubbly and the snails are hot.

  8. Serve immediately with hot French bread to mop up the delicious butter sauce.

Enjoy your delicious French Escargots à la Bourguignonne!