Burgundy snails

• For 4 people
• Preparation time : 120 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Burgundy Snails
  • Burgundy snails : 24 snails
  • Butter : 100 grams
  • Garlic : 4 cloves
  • Parsley (chopped) : 2 tablespoons
  • Salt : 1 pinch
  • Pepper : 1 pinch

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Steps

• Preparing the Snails
• Rinse the snails thoroughly under cold water to remove any dirt or debris.
• Place the snails in a large pot of boiling water and cook for 10 minutes.
• Drain the snails and remove them from their shells. Set aside.
• Making the Garlic Butter
• In a small saucepan, melt the butter over low heat.
• Add the minced garlic and cook for 2-3 minutes until fragrant.
• Stir in the chopped parsley, salt, and pepper. Remove from heat.
• Cooking the Snails
• Preheat the oven to 180°C (350°F).
• Place the snails back into their shells and arrange them in a baking dish.
• Pour the garlic butter mixture over the snails, ensuring each one is coated.
• Bake in the preheated oven for 10-15 minutes until the snails are heated through.

Tips

• Serve the Burgundy snails with crusty bread to soak up the delicious garlic butter.
• This recipe can be served as an appetizer or as part of a main course.

Information

• Burgundy snails, also known as escargots de Bourgogne, are a traditional French delicacy.
• The snails are typically cooked with garlic butter and served in their shells.