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Escargots de Bourgogne
Burgundian snails - plump snails baked in their shells swimming in garlicky, herbed butter. The epitome of French indulgence.
๐ง ์ฌ๋ฃ
- 24 Snails(canned, large escargots, drained and rinsed. If using pre-shelled snails, you will need escargot shells, cleaned.)
- 200 g Unsalted butter(softened to room temperature)
- 6 cloves Garlic(finely minced or pressed through a garlic press)
- 0.5 cup Fresh parsley(finely chopped (about 1 bunch))
- 1 Shallot(very finely minced (about 2 tablespoons))
- 2 tbsp Pastis or Pernod(anise-flavored liqueur)
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground, or to taste)
- Crusty bread(baguette or similar, for serving)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the compound butter: In a medium bowl, combine the softened butter, minced garlic, chopped parsley, minced shallot, Pastis (or Pernod), salt, and pepper. Mash and mix thoroughly with a fork or spatula until all ingredients are evenly incorporated and the mixture forms a cohesive paste. Taste and adjust seasoning if necessary.
โฑ๏ธ 10 minutes - 2
Prepare the snails: If using canned snails with shells, drain them well and rinse under cold water. Gently pat them dry with paper towels. Carefully insert one drained snail into each clean escargot shell, ensuring the wider end of the shell is facing up to hold the butter.
โฑ๏ธ 10 minutes - 3
Fill the shells: Using a small spoon or a piping bag fitted with a large tip, generously fill the opening of each shell containing a snail with the compound butter. Mound the butter slightly on top, ensuring the snail is completely covered and the shell is packed full.
โฑ๏ธ 10 minutes - 4
Bake the escargots: Preheat your oven to 200ยฐC (400ยฐF). Arrange the filled escargot shells on a baking sheet or in a specialized escargot dish. Bake for 12-15 minutes, or until the butter is melted, bubbling vigorously, and just beginning to turn golden brown around the edges. The aroma should be intensely garlicky and herbaceous.
โฑ๏ธ 12-15 minutes - 5
Serve immediately: Carefully remove the escargots from the oven. They will be very hot. Serve immediately with plenty of crusty bread for dipping into the delicious garlic butter.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor easier handling and filling of the butter, you can chill the compound butter slightly until it's firm but still pliable.
- โDon't skimp on the garlic or parsley; they are key to the classic flavor.
- โServe the escargots in their baking dish or on a bed of coarse salt to keep them stable and hot.
- โSpecialized escargot tongs and small forks are helpful for eating, but not strictly necessary.
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- For a richer flavor, add 1-2 tablespoons of finely crumbled Roquefort cheese to the compound butter mixture.
- Instead of shells, you can bake the snails and butter in individual ramekins or on large mushroom caps.
- A splash of dry white wine can be added to the butter mixture for an extra layer of flavor.