Escargots Bourguignonne Recipe

Name: Escargots Bourguignonne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter (1 stick); 1 teaspoon shallot, chopped; 1 teaspoon parsley, chopped; 1 1/2 teaspoons garlic, minced; 1 lemon, juice of; 1 dash Worcestershire sauce; 1 dash Tabasco sauce; salt and pepper; 1 tablespoon Pernod; escargot, drained and rinsed; dry white wine; snail shells, for serving

Servings: persons

1/2 cup butter (1 stick)
1 teaspoon shallot, chopped
1 teaspoon parsley, chopped
1 1/2 teaspoons garlic, minced
1 lemon, juice of
1 dash Worcestershire sauce
1 dash Tabasco sauce
salt and pepper
1 tablespoon Pernod
escargot, drained and rinsed
dry white wine
snail shells, for serving

1
In a bowl cream together the butter, shallots, parsley, garlic, lemon.
2
juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
3
Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
4
Drain them.
5
Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
6
Place the shells in an oven-proof serving.
7
pan and bake them at 450 degrees F. until the butter begins to sizzle.
8
Just before serving, sprinkle each escargot with a little dry white wine.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter (1 stick), 1 teaspoon shallot, chopped, 1 teaspoon parsley, chopped, 1 1/2 teaspoons garlic, minced, and more.

Yes, Escargots Bourguignonne falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escargots Bourguignonne

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