Escargots À La Bourguignonne
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
41
Spice
42
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 small
Garlic (clove)3 tsp
Table Salt1.5 tsps
Shallot (finely minced)1 tsp
Black Pepper1 tbsp
White Wine (dry)Directions:
1
Put oven rack in middle position and preheat oven to 450°F
2
Put oven rack in middle position and preheat oven to 450°F
3
Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt
4
Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well
5
Beat in wine until combined well
6
Divide half of garlic butter among snail shells
7
Stuff 1 snail into each shell and top snails with remaining butter
8
Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt
9
Bake snails until butter is melted and sizzling, 4 to 6 minutes
10
Serve immediately
11
Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt
12
Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well
13
Beat in wine until combined well
14
Divide half of garlic butter among snail shells
15
Stuff 1 snail into each shell and top snails with remaining butter
16
Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt
17
Bake snails until butter is melted and sizzling, 4 to 6 minutes
18
Serve immediately
19
Available at Dean & Deluca (212-226-6800)
20
Available at Dean & Deluca (212-226-6800)
21
Available at Dean & Deluca (212-226-6800)