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Garlic Butter for Snails
Beurre à Escargots
A Recipe From: Bourgogne
The iconic dish of classic French restaurants.

Skill Level: Easy
Serves: 6 : For 36 escargots

Peel and finely chop shallot and garlic. Mix with the butter. Add the parsley and mash the mixture with a fork to blend thoroughly. Season to taste with salt and pepper.
Drain the snails. Drop them into a pan of simmering water and cook 5 minutes. Drain, cool with cold water and drain again.
Put a pat of snail butter in each snail shell. Put the snails in the shells and fill with the rest of the snail butter
(Snails may be left in the fridge for 24 hours so that they absorb the flavor of the garlic butter).
Preheat the oven to 325º.
Arrange the snails on snail dishes and put them in the oven. Bake until the butter has melted and the snails are piping hot.

Sylvaine's tips
You can also use mushroom caps to hold the butter and the escargots: they become an edible shell!

Recipe Contributed By
Joie de Vivre

Recipe Category: Appetizer

1 medium shallot
2 garlic cloves
1/2 lb (1 cup) butter, at room temperature
1 Tbsp chopped fresh parsley
Salt and pepper
36 canned snails and 36 shells Available Online

Wine Pairings

wine Bourgogne Blanc

wine Crémant de Bourgogne

Items Available For This Recipe