Preparation and cooking time: 30-40 minutes
Snails are a French classic, and rightly so. While some of us may squirm at the idea, anyone who has braved these juicy little morsels will undoubtedly go on to list them as one of the most delicious things they’ve ever tasted. Cooked in white wine and garlic, this recipe for escargots à la Bourguignonne is an easy way to add an authentic taste of France to the dinner table. Miam!
- 80-100 large snails (10-12 per person)
- 300g (10½oz) parsley
- 20g (¾oz) tarragon
- 500g (1lb) butter
- 7g (¼oz) salt
- 4g (⅛oz) pepper
- ½ tsp mixed spice
- 30g (1oz) garlic, finely chopped
- 30g (1oz) spring onions, chopped
- 2 tbsp white wine
- Crusty baguette, to serve
1Preheat the oven to 180°C/350°F/Gas Mark 4. Remove the snails from their shells.
2Chop the parsley and tarragon finely, then combine with all the other ingredients (except the snails) in a bowl to make a thick paste.
3Place a small spoonful of this mixture into each shell. Return the snails to their shells, then add another spoonful of the butter mixture on the top.
4Bake in the oven for 10-15 minutes in a baking dish. Serve immediately with a crusty baguette to mop up the excess butter.
If you don’t have a snail-serving dish (only a dedicated escargot fan would), use butter to ‘glue’ the snails to the plate.
Originally published on our sister site, FrenchEntrée