Escargots à la Bourguignonne
FrenchHardVegan

Escargots à la Bourguignonne

A delicious french dish. Completely plant-based.

Total Time

135 min

Serves

4

Rating

0.0 (0)

Ingredients

  • 1 small garlic clove
  • 3/8 teaspoon table salt
  • 1 stick (1/2 cup) unsalted butter
  • softened
  • 1 1/2 teaspoons finely minced shallot
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/4 teaspoon black pepper
  • 1 tablespoon dry white wine
  • 12 to 16 snails* (from a 7- to 8-oz can)
  • About 2 cups kosher salt (for stabilizing snail shells)
  • Accompaniment: French bread
  • 12 to 16 sterilized escargot shells*

Instructions

  1. 1

    Put oven rack in middle position and preheat oven to 450°F.

  2. 2

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

  3. 3

    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.

  4. 4

    Beat in wine until combined well.

  5. 5

    Divide half of garlic butter among snail shells.

  6. 6

    Stuff 1 snail into each shell and top snails with remaining butter.

  7. 7

    Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.

  8. 8

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

  9. 9

    Serve immediately.

  10. 10

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

Cooking Timer

02:15:00
Custom Timer (minutes)

Recipe Info

Prep Time:30 min
Cook Time:105 min
Total Time:135 min
Difficulty:Hard
Servings:4