CAVIAR STAR RECIPE #8 - ESCARGOT A LA BOURGUIGNONNE

The finest epicurean snails are Burgundian Helix Snails. All other culinary snails pale in comparison. This classic French appetizer has been enjoyed for centuries. The Helix snails enjoy living wild in French gardens and vineyards hence creating their delicious extraordinary quality. Bon Appetit!

(Serves 4)

INGREDIENT LIST

Unsalted Butter, softened x 16tbsp

Parsley, minced x ¼ cup

White Wine x 1 tbsp

Brandy x 1 tsp

Garlic Cloves, minced x 3 ea

Shallot, minced x 1 ea

24 canned extra-large snails

Kosher salt, freshly ground black pepper, and nutmeg, to taste

Crusty bread, for serving

INSTRUCTIONS

  • 1.In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork.
  • 2.Season with salt, pepper, and nutmeg.
  • 3.Cover with plastic wrap and refrigerate at least one hour to let the flavors meld.
  • 4.Heat oven to 400°.
  • 5.Use approximately 1 Tbsp butter mix per snail (either in an escargot baking dish or in shells)
  • 6.Bake until butter sizzles, 10–12 minutes.
  • 7.Serve 6 snails per person along with crusty bread for soaking up the delicious sauce.