E is for Escargot

This is not a beautiful dish but it is delicious and much easier than trying to serve the snails in shells.  Serve them with a crusty baguette to soak up all the delicious buttery, herb, sauce.

E is for Escargot.....

Some of us are working our way through the alphabet for 2025.  We get together and post recipes that contain an ingredient or start with the next letter of the alphabet every other Wednesday.  This week's letter is E.....

• A Messy Kitchen: Eggs Benedict for One or Two 
• Blogghetti: Easy Easter Egg Sugar Cookies 
• Sneha’s Recipe: Egg Jalfrezi 
• Jolene’s Recipe Journal: Espresso Martinis 
• Mayuri’s Jikoni: Avocado Egg Salad Cups 
• Culinary Cam: A Dozen Eggs - Stuffed, Scotch, Curried, and More 
• Karen’s Kitchen Stories: Pork and Cabbage Egg Rolls 
• A Day in the Life on the Farm: Escargot a la Bourguignone 
• Food Lust People Love: Whipped Espresso Cream 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cajun Deviled Eggs Garnished with Pickled Okra 
• Palatable Pastime: Emerald Isle Pub Spread

I served these as an appetizer.  They can be prepared ahead and popped in the oven for about 15 minutes before serving.  Just the right amount of time to make cocktails and pour wine.

I found this recipe over at Food Lust People Love.  A wonderful blog written by my friend Stacy.  I have yet to go wrong when making one of her recipes.

appetizers, seafood, garlic, herbs

appetizers

French

Yield: 8 appetizer servings

Author: Wendy Klik

Escargots a la Bourguignonne

This is not a beautiful dish but it is delicious and much easier than trying to serve the snails in shells. Serve them with a crusty baguette to soak up all the delicious buttery, herb, sauce.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 2 cans (8 oz) snails in brine, drained and rinsed
• 1 shallot, minced
• 1/2 c. dry white wine
• 10-12 cloves garlic
• handful of parsley leaves
• 1 stick butter, room temperature, cut into 3-4 pieces
• salt and pepper, to taste
• Baguette or other crusty bread, for serving

Instructions

1. Combine the rinsed, drained snails, minced shallots and white wine in a small pot over medium heat and bring to a simmer. Cook for 15 minutes, drain and set aside.
2. Place the garlic cloves and parsley in the bowl of a food processor. Pulse until finely chopped. Add the butter and process until you have a smooth, green paste. Season with salt and pepper.
3. Place the snails into a baking dish that will hold the snails in a single layer, covering most of the bottom. Dollop the herb butter over the snails and bake in a preheated 350* oven for 15 minutes, until butter is melted and snails are heated through.
4. Serve with slices of crusty bread.

Notes

Adapted from a recipe found at Food Lust People Love

Nutrition Facts

Calories

123

Fat (grams)

11 g

Sat. Fat (grams)

7 g

Carbs (grams)

2 g

Fiber (grams)

0 g

Net carbs

2 g

Sugar (grams)

0 g

Protein (grams)

1 g

Sodium (milligrams)

118 mg

Cholesterol (grams)

31 mg

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