Name: Escargots à la Bourguignonne (Snails in Garlic - Herb Butter) recipe by Chef (Mrs) Reetu Uday Kugaji at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Snails, canned- 24 nos. extra large; Snail Shells- 24 nos. extra large; For the compound butter:; Butter, unsalted, softened or creamed- 20 tbsp.; Parsley, fresh, very finely chopped or minced- 01 bunch, small; Chives, very finely chopped- 1 ½ tbsp.; Garlic, minced- 04 cloves; White wine- 30 ml; Cognac- 10 ml; Shallots, minced- 02 nos.; Kosher salt- to taste; Black peppercorns, freshly roasted and ground- to taste; Nutmeg, grated- 01 gm.; For covering the compound butter: Cling wrap- as required; For the bed of salt used for baking snails Rock Salt- 150 –200 gm

ABOUT Escargots à la Bourguignonne (Snails in Garlic - Herb Butter) RECIPE

Snails prepared in a garlicky herbed butter.

Ingredients Serving: 4

Snails, canned- 24 nos. extra large
Snail Shells- 24 nos. extra large
For the compound butter:
Butter, unsalted, softened or creamed- 20 tbsp.
Parsley, fresh, very finely chopped or minced- 01 bunch, small
Chives, very finely chopped- 1 ½ tbsp.
Garlic, minced- 04 cloves
White wine- 30 ml
Cognac- 10 ml
Shallots, minced- 02 nos.
Kosher salt- to taste
Black peppercorns, freshly roasted and ground- to taste
Nutmeg, grated- 01 gm.
For covering the compound butter: Cling wrap- as required
For the bed of salt used for baking snails Rock salt- 150 –200 gm

Instructions

Compound butter to be prepared and kept overnight covered with cling wrap.
In a glass bowl, whisk together softened butter, minced parsley, chopped chives, minced garlic, white wine, cognac and shallots.
Season with kosher salt, ground pepper, and grated nutmeg. Cover with cling wrap and refrigerate overnight to let the ﬂavors blend in well.
Heat the oven to 375˚ F. Spoon about ¾ th tsp. of compound butter mixture into each snail shell. Place and push very carefully a snail into each shell and ﬁll the shells with remaining butter mixture.
Place a layer of rock salt in the baking tray / pan. Arrange the prepared snail shells butter side up on bed of salt and bake it until the butter sizzles i.e. for 10 minutes. For the serving: Serve snails on a platter.