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escargots à la Bourguignonne

 various days

Why don’t you try something unusual?

People around the world eat snails. The French land snails or escargots are considered a delicacy gourmet food. However, in small-town America the only way to get them might be through online order, frozen or canned snails.

A. escargots à la Bourguignonne on the internet

All the pictures below have been borrowed from the internet

 

Pic1: live escargots
Pic2: cooked escargot
Pic3: parsley butter

 

Pic4: with shells
Pic5: without shells
Pic6: in bread shells

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B. escargots à la Bourguignonne

This is the classic French recipe. The shells are not required.
If you do want to use them, just make sure that the snails match the shell size.

Parsleyed garlic butter = beurre à la Bourguignonne.
It is my favorite sauce for snow crab, but not so much for escargots. I prefer escargots in a cream sauce.  

INGREDIENTS

This is what you need for 2 servings:

• 1 7-oz. can of XL escargots (1 dz.)
• 6 tbsp. butter
• 1 medium garlic clove, minced
• 2 tbsp. parsley, chopped very fine
• 1 shallot, minced
• 3 limes

Optional eye candy:

• 12 escargot shells

Directions

• Preheat the oven to 400 ºF.
• Drain the escargots. Rinse several times.
• Soak the escargots in lime juice for at least 2 hrs.
  This helps to get rid of the unpleasant smell and taste that seems to come with canned escargots.
• Use a food processor to thoroughly mix the butter, garlic and parsley into a smooth paste. (Pic3)

 

2016-01-22

• If using shells:
  • Place a bit of parsleyed butter mix in a shell.
  • Push a snail in the shell .
  • Top off with parsleyed butter. (Pic7)
  • Arrange the shells on an escargot plate or oven-proof dish.
  • Bake 10-15 minutes @ 350 ºF. (Pic8)
    Don't overcook. The escargots will shrink and get rubbery chewy.
  • Serve and enjoy.

 

2020-12-21

Pic9: milling fresh parsley
Pic10: parsley in melted butter
Pic11: canned escargots

• Soak the escargots in lime juice for about 1 hr.
• Mill the fresh parsley fine. Remove the stems before milling.
• Add parsley to melted butter.
• Drain and rinse the escargots, dry.

 

Pic12: refrigerate till dinner time
Pic13: all done
Pic14: served

• Add the escargots to the parsleyed butter.
• Without shells:
  • Place the snails in a shallow dish.
  • Generously spread the butter mix on and around them.
  • If not used immediately, refrigerate up to 24 hrs. (Pic12)
• Bake the escargots at 350 ºF until the butter is bubbling = 10-15 minutes. (Pic13)
• Remove from the oven, rest 3-5 minutes to allow the container to cool a bit.
  Don't overcook. The escargots will shrink and get rubbery chewy.
• Serve with toasted French bread.

 

day 2 reheat: 2020-12-22

Pic15+16: day 2

• Microwave for 1-2 minutes until butter starts bubbling.
  Beware of microwave oil spatter.
• Serve and enjoy.

 

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