
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
Put oven rack in middle position and preheat oven to 450°F.
- 2
Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
- 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
Beat in wine until combined well.
- 5
Divide half of garlic butter among snail shells.
- 6
Stuff 1 snail into each shell and top snails with remaining butter.
- 7
Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
- 8
Bake snails until butter is melted and sizzling, 4 to 6 minutes.
- 9
Serve immediately.
- 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