Indulge in Garlic Butter Escargots Bourguignonne – A French Classic!

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.

Warm up a saute pan.

Add 1/2 tablespoon of butter to the pan and let it melt without browning.

Add 1 tablespoon of chopped onion to the melted butter and let it sweat to release water and intensify flavor.

Season the onions with a tiny bit of salt while cooking.

Add the 24 snails to the pan with the onions and let them cook for 1-2 minutes.

Tear the bay leaf into a couple of pieces and add it to the pan with the snails.

Season with salt and pepper.

Deglaze the pan with 1/4 cup of white wine and let it cook until the wine evaporates completely.

While the wine evaporates, cut slices of compound butter into 2 millimeter thick pieces.

Place one slice of compound butter at the bottom of the snail plate and one on top of the snails after they are added to the plate.

Transfer the snails to a mold, placing 12 snails on each plate.

Top the snails with more compound butter before placing them in the oven.

Preheat the oven to 450 degrees Fahrenheit.

Bake the snails in the oven for 5 minutes until bubbling and slightly browned.

Remove the snails from the oven and serve immediately, suggesting to eat them with a piece of bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens