Escargots à la Bourguignonne (Snails in Garlic–Herb Butter) Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish. SERVES 4 INGREDIENTS 16 tbsp. unsalted butter, softened ¼ cup minced flat-leaf parsley 1 tbsp. white wine 1 tsp. cognac or French brandy 3 cloves garlic, minced 1 shallot, minced salt, freshly ground black pepper, and nutmeg, to taste 24 extra-large snail shells 24 canned extra-large snails Rock salt Country bread, (ek hou van varsgebakte saadbrood) for serving INSTRUCTIONS 1. In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork. Season with salt, pepper, and nutmeg. Cover with plastic wrap and refrigerate overnight to let the flavors meld. 2. Heat oven to 400°. Spoon about ½ tsp. of butter mixture into each snail shell. Push a snail into each shell; fill shells with remaining butter mixture. Cover bottom of a 9 x 13 baking pan with a layer of rock salt. Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes. Serve snails on a platter, with bread to soak up the butter Bron:Saveur
Posted on: Sat, 16 Aug 2014 07:56:58 +0000
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