Escargots à la Bourguignonne

Ingredients for Escargots à la Bourguignonne

• 1 small garlic clove

• 3/8 teaspoons table salt

• 1 stick (110g ) unsalted butter, softened

• 1 1/2 teaspoons finely minced shallot

• 1 tablespoon finely chopped fresh flat-leaf parsley

• 1/4 teaspoons black pepper

• 1 tablespoon dry white wine

• 12 to 16 snails* (from a 7- to 230g can)

• About 300g kosher salt (for stabilizing snail shells)

• Accompaniment: French bread

• 12 to 16 sterilized escargot shells*

How to make Escargots à la Bourguignonne

Put oven rack in middle position and preheat oven to 232°C.

Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoons table salt.

Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoons table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.

Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.

Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.

Available at Dean & Deluca (212-226-6800).

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.