Escargots à la Bourguignonne Recipe 🐌 • An Elegant Appetizer! - Episode 619

escargots

💰Cheaper: mushrooms

Mushrooms provide a similar texture and are more accessible.

butter

🥗Healthier: olive oil

Olive oil reduces saturated fat while adding flavor.

white wine

🥗Healthier: chicken broth

Chicken broth maintains moisture without alcohol.

bread crumbs

🥗Healthier: ground almonds

Ground almonds add crunch with fewer carbs.

Prepare garlic butter at room temperature (recipe available on the creator's website).

Add dry white wine and grated Parmesan cheese to the garlic butter and mix until well distributed.

Transfer the butter mixture to the fridge to harden for about 1 hour.

Once hardened, take a shell and put a small amount of butter inside to cover the bottom.

Place one escargot inside the shell; if it's a small escargot, add two.

Cover the escargot with more butter, ensuring it's evenly stuffed.

Place the stuffed shell on a baking sheet sprinkled with coarse sea salt, with the opening facing up.

Stuff a total of 28 shells with one can of escargots.

Preheat the oven to 450°F (232°C).

Bake the escargots in the preheated oven for 8 to 10 minutes until the butter is foaming and the escargots are sizzling.

Remove from the oven and let them rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens