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Escargots A La Bourguignonne
Recipe

10 INGREDIENTS • 7 STEPS • 12HRS 20MINS

Escargots A La Bourguignonne

5
2 ratings
Snails in garlic-herb butter in the style of the bourguignon. It is necessary to marinate the snails overnight in this recipe.
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
Snails in garlic-herb butter in the style of the bourguignon. It is necessary to marinate the snails overnight in this recipe.
12HRS 20MINS
Total Time
$4.39
Cost Per Serving
Ingredients
Servings
2
US / Metric
Snails
1 can
(12 oz)
Snails
or 12 oz. Snails
Red Wine
1/2 cup
Red Wine
Garlic Paste
1 tsp
Garlic Paste
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper, ground
Kosher Salt
to taste
Butter
1 stick
Shallot
1 Tbsp
Shallot, diced
Garlic Paste
1 Tbsp
Garlic Paste
Fresh Parsley
2 Tbsp
Fresh Parsley, chopped
Sourdough Bread
2 slices
Sourdough Bread
Nutrition Per Serving
VIEW ALL
Calories
708
Fat
47.7 g
Protein
25.9 g
Carbs
32.7 g
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Escargots A La Bourguignonne
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
Cooking InstructionsHide images
step 1
Drain and rinse Snails (1 can) and cut snails lengthwise in half.
step 1 Drain and rinse Snails (1 can) and cut snails lengthwise in half.
step 2
Marinate snails overnight in Red Wine (1/2 cup), Garlic Paste (1 tsp),Freshly Ground Black Pepper (1/2 tsp) and Kosher Salt (to taste).
step 2 Marinate snails overnight in Red Wine (1/2 cup), Garlic Paste (1 tsp),Freshly Ground Black Pepper (1/2 tsp) and Kosher Salt (to taste).
step 3
The next day, strain the snails and discard the marinade.
step 4
In a medium saucepan, melt the Butter (1 stick), Saute Shallot (1 Tbsp) and Garlic Paste (1 Tbsp) until onions are translucent.
step 4 In a medium saucepan, melt the Butter (1 stick), Saute Shallot (1 Tbsp) and Garlic Paste (1 Tbsp) until onions are translucent.
step 5
When the onions are translucent, add the snails and Fresh Parsley (2 Tbsp). Saute for 1 minute, adjusting seasoning as necessary.
step 5 When the onions are translucent, add the snails and Fresh Parsley (2 Tbsp). Saute for 1 minute, adjusting seasoning as necessary.
step 6
Cut Sourdough Bread (2 slices) into thick sticks. Grill or toast the breadsticks until golden.
step 6 Cut Sourdough Bread (2 slices) into thick sticks. Grill or toast the breadsticks until golden.
step 7
Serve and enjoy!
step 7 Serve and enjoy!
Tags
Appetizers
Dinner
French
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