Perhaps the most popular escargot recipe, and one you might have heard of before, is “escargots à la bourguignonne” or Burgundy style snails. But what is it exactly? All you need for this recipe are snails, butter, garlic, parsley and salt.
Preheat oven to 400°F. Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper. Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter. Bake 10 minutes. Didn't taste anything like the great escargot that I have had in restaurants.
Mix all together the butter, shallots, garlic, parsley and add salt and pepper to taste spoon mixture into each shell. Place shells on a escargot tray and place in oven. cook until the butter is nice and bubbly. Remove and serve with escargot tongs and small forks. Slice the baguette and serve with any leftover butter sauce.
Cooking escargots and snails in general is very easy. These little things don’t need a lot of time to cook, on the contrary even. Perhaps the most popular escargot recipe, and one you might have heard of before, is “escargots à la bourguignonne” or Burgundy style snails.