Escargots à la Bourguignonne
David and I love entertaining. When we have our guests over, we make sure that everything is covered: music, flowers, cocktails, hors d’oeuvres, appetizers, main course, cheese tray, dessert, and wine pairing including snacks in the evening. There are a lot of preparations and I usually start a couple days prior to our dinner party.
Although cooking is my passion, I don’t want to be tied to the oven. I want to enjoy my time with our friends and family. Depending on what we’ll be serving, I’ll still be at the stove but if I can cut corners and make my time there shorter, I will. This is when quick, elegant and delicious appetizer recipes come in handy…
I love serving seafood or fish as an appetizer. Our guests enjoy them plus they are usually easy and fast to make. I’m thinking of Clams Casino, Moules Marinière, Sardine Cups, Oysters Rockefeller, and others as well as this featured recipe… Escargots à la Bourguignonne!
The ingredients for this dish are quite simple; garlic butter and snails. As you know, I like to enhance flavors and that’s exactly what I’ve done with this recipe. I add white wine and grated Parmesan cheese to the garlic butter. It doesn’t drastically change the taste of this dish but it sure improves it.
Just like with Crab Cakes and Coquilles St Jacques, Escargots à la Bourguignonne can be prepped ahead. I usually fill the shells the day before, place them in a shallow dish with coarse sea salt at the bottom, cover and transfer to the refrigerator. I take them out about 30 to 45 minutes prior to baking so they have time to get to room temperature.
Shells are sold in specialty stores as well as on Amazon. They can be reused. They have to be sterilized properly, rinsed well and dried completely before storing. The way I wash mine is I place them in a pot of water with white vinegar and bring it to a boil. I cook the shells for 3 to 5 minutes before rinsing them thoroughly. I place a clean dish towel on the counter and let them dry before storing them.
Served with crusty bread, these Escargots à la Bourguignonne is a very elegant dish. It’s an easy and delicious French classic recipe that I’m sure everyone will enjoy at your next dinner party.
Bon Appétit!
Here are more delicious appetizer recipes for you to try…
– Mussels in Curry Sauce
– Cream of Asparagus Soup
– Crab Louie Salad
– Steak Tartare
– Spanakopita
– Pepper Jack Cheese Sticks
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers
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Escargots à la Bourguignonne
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Ingredients
- 1/2 cup garlic butter, room temperature see Recipe
- 1 tbsp. dry white wine
- 1/4 cup Parmesan cheese, grated
- 1 can (199 ml) escargots, drained Footnote
- 36 large sterilized escargot shells
- 3/4 cup coarse sea salt, as needed
- 4 tbsp. fresh parsley, for garnish tips & tricks
Directions
- In a bowl, combine garlic butter, wine and cheese; stir well to blend.
- Transfer to the fridge to harden, about 1 hour.
- Preheat oven to 450ºF/230ºC and sprinkle a layer of coarse sea salt in a shallow dish; set aside.
- Stuff half of the butter at the bottom of each shell. Place a snail per shell (if there are some tiny ones, add two per) and top with the remaining butter.
- Place shells in the prepared shallow dish, butter side up, and transfer to the preheated oven.
- Bake them for 8 to 10 minutes or until the butter is hot and bubbly and the escargots are sizzling
- Remove from the heat and let rest for a couple of minutes before sprinkling on fresh chopped parsley and serving with crusty bread.
Notes
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