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Escargots à la Bourguignonne
Added: May 6, 2015


Escargots à la Bourguignonne

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  • Snails in Tins (24pcs)
  • 24 snails
  • 3/4 cup unsalted butter, at room temperature
  • 1/2 bunch of Italian flat-leaf parsley, leaves only
  • 3 large garlic cloves
  • 3 shallots
  • 1/2 teaspoon Maldon Sea Salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 Brakes' ground black pepper
  • Burgundian Chardonnay (1 teaspoon per shell)
  • Baguette for serving


Preheat the oven to 450 degrees F.

Rinse the snails in cold water, drain and set aside.

On a large chopping board, place the parsley leaves garlic and shallots together on the work surface. Using a mezzaluna, finely chop until combined. Place the butter in a medium size bowl. Add the chopped parsley mixture and stir until thoroughly combined. Season with salt, pepper and freshly grated nutmeg.

Place one teaspoon of Burgundian Chardonnay in each shell along with a single snail. Using a teaspoon, add the butter mixture, as much as you can get in each shell. If you have any extra butter, distribute it evenly between the individual portions. Place the finished shells in an escargot pan, butter side facing up, and put into a 450 degree oven for 8 to 10 minutes until the butter is bubbling.

To serve, use small forks to pull the snails from the shells and serve with crusty baguette slices for soaking up the herbed, garlic butter.

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