Indulge in the timeless elegance of French cuisine with our Classic French Garlic-Parsley Snails (Escargots à la Bourguignonne). This exquisite starter is a staple in French bistros and has captivated food enthusiasts around the globe. Learn how to prepare this beloved dish with our easy-to-follow recipe, featuring tender escargots bathed in a rich, aromatic garlic parsley butter. Perfect for impressing dinner guests or treating yourself to a gourmet experience at home, these garlic parsley snails promise to transport your taste buds straight to the heart of France. Pair with a crisp baguette and your favorite white wine for an authentic culinary adventure. Bon appétit!
Classic French Garlic-Parsley Snails
Ingredients:
- 24 prepared snails (canned and drained)
- 1/2 cup unsalted butter, room temperature
- 4 cloves garlic, finely minced
- 1/4 cup fresh parsley, finely chopped
- Salt to taste
- Freshly ground black pepper to taste
- 1 shallot, finely minced (optional)
- 1 tablespoon white wine (optional)
- Baguette for serving
Instructions:
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, blend together the softened butter, garlic, parsley, salt, and pepper. Mix in the shallot and white wine if you’re using them.
- Assign a snail to each shell or compartment in a snail-serving dish and top with a generous amount of the garlic and parsley butter.
- Place the filled shells or dish on a baking tray.
- Bake for about 10-12 minutes until the butter is bubbling and has started to turn golden.
- Serve immediately as a starter, with slices of baguette to dip into the buttery sauce.
This starter is a staple in French cuisine, often enjoyed with a crisp, dry white wine.