Escargots à la Bourguignonne

• 24 escargot tails, cooked
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 shallot, finely chopped
• 1/2 cup dry white wine
• 1/4 cup Burgundy wine
• 1/4 cup chicken stock
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Rinse escargot tails and pat dry with paper towels.
3. 3 In a skillet, melt butter over medium heat. Add garlic and shallot, sauté until soft.
4. 4 Stir in white wine, Burgundy wine, chicken stock, thyme, parsley, salt, and pepper. Simmer for 5 minutes.
5. 5 Arrange escargot tails in a baking dish. Pour the sauce over them.
6. 6 Sprinkle breadcrumbs on top.
7. 7 Bake for 15-20 minutes until breadcrumbs are golden.
8. 8 Serve hot in shells or dish.

Equipment

• skillet
• baking dish

Variations

• Add a splash of cream for a richer sauce.
• Substitute Pernod for a hint of anise flavor.

Substitutions

• If Burgundy wine is unavailable, use a robust red wine.
• Use panko breadcrumbs for a crispier topping.

Pairings

• Pairs well with a Pinot Noir.
• Great with a side of garlic mashed potatoes.

Nutrition

Tips

• For extra flavor, soak escargot tails in the wine mixture for 30 minutes before cooking.
• If escargot shells are unavailable, use small ovenproof dishes.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a saucepan.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• Serve with crusty bread to sop up the sauce.
• Pair with a side of roasted vegetables.

FAQ