Escargots de Bourgogne, or Burgundy snails, are a classic French delicacy that many people find intriguing yet intimidating to prepare. These snails are typically cooked in garlic parsley butter and served in their shells. If you’re curious about this exquisite dish, here are three diverse examples of recipes that will help you master the art of preparing Escargots de Bourgogne.
This recipe is a faithful adaptation of the classic method of preparing escargots, making it perfect for special occasions or a fancy dinner at home. It’s simple yet elegant, and your guests will surely be impressed!
Start by gathering your ingredients: 24 escargots (canned or fresh), 4 tablespoons of unsalted butter (softened), 2 tablespoons of finely chopped fresh parsley, 3 cloves of garlic (minced), salt, and pepper to taste.
Begin by preheating your oven to 375°F (190°C). In a bowl, mix the softened butter, garlic, parsley, salt, and pepper until well combined. If you’re using canned escargots, drain them and place each one into its shell or a small dish. If they’re fresh, make sure to clean and prepare them according to your supplier’s instructions.
Fill each shell with the prepared garlic parsley butter, ensuring the snails are generously coated. Arrange the filled shells on a baking dish and bake in the preheated oven for about 10-12 minutes or until the butter is bubbling. Serve immediately with crusty bread for dipping.
Notes: You can add a splash of white wine or a squeeze of lemon juice to the butter mixture for added flavor. If you want to experiment, try incorporating herbs like thyme or tarragon.
This variation adds a delightful twist to the traditional recipe by incorporating spinach and cheese, making it a great option for those who enjoy a heartier dish.
Gather the following ingredients: 24 escargots, 4 tablespoons of unsalted butter (softened), 2 cups of fresh spinach (wilted and chopped), 1 cup of grated Gruyère cheese, 2 cloves of garlic (minced), salt, and pepper to taste.
Start by preheating your oven to 375°F (190°C). In a bowl, combine the softened butter, minced garlic, salt, and pepper. Then add the wilted spinach and mix until well combined. Place each escargot into its shell or a small dish and fill them with the spinach mixture. Top each snail with a generous sprinkle of Gruyère cheese.
Arrange the filled shells in a baking dish and bake for about 12-15 minutes, or until the cheese is melted and bubbly. This dish pairs beautifully with a crisp white wine.
Notes: Feel free to substitute the Gruyère cheese with mozzarella or feta for a different flavor profile. Adding crushed red pepper flakes can give it an extra kick!
For those who prefer a plant-based version, this recipe uses mushrooms as a substitute for escargots, maintaining the essence of the dish while catering to vegan diets.
You’ll need: 24 large shiitake or portobello mushrooms (stems removed), 4 tablespoons of vegan butter, 2 tablespoons of finely chopped fresh parsley, 3 cloves of garlic (minced), salt, and pepper to taste.
Begin by preheating your oven to 375°F (190°C). In a bowl, mix the vegan butter, garlic, parsley, salt, and pepper. Place the mushrooms with the hollow side up on a baking sheet. Fill each mushroom cap with the garlic parsley mixture generously.
Bake the mushrooms in the oven for about 15-20 minutes, or until they are tender and the tops are golden. Serve warm as an appetizer with some toasted baguette to soak up the delicious buttery goodness.
Notes: You can add nutritional yeast for a cheesy flavor without dairy. Experiment with different herbs like basil or oregano for a unique twist.
By trying these diverse examples of recipe for Escargots de Bourgogne, you’ll not only impress your guests but also create a memorable dining experience that showcases the rich flavors of French cuisine.