French🥩 Meat

Escargot de Bourgogne (Burgundy Snails)

Name: Escargot de Bourgogne (Burgundy Snails)
Total time: 1 h 15 min
Cuisine: French
Ingredients: ~24 Canned snails, cooked; ~24 Escargot shells; ~1 cup Unsalted butter; ~¼ cups Fresh chervil; ~¼ cups Fresh parsley; ~2 tbsp Fresh tarragon; ~½ cup Almonds; ~½ cup Hazelnuts; ~6 cloves Garlic; ~3 Shallots; ~1 Lemon zest; ~1 tsp Salt; ~½ tsp White pepper; ~2 tbsp Pernod or other anise-flavored liqueur; ~2 cups Water

⏱ 75 min

An elegant classic French appetizer of Burgundy snails infused with herb butter. The tender snails are combined with a luxurious compound butter enriched with fresh herbs and ground nuts, creating a sophisticated and aromatic dish that can be prepared ahead and frozen for entertaining.

High-proteinLow-cal

Adapted from a video by Bruno Albouze

Escargot – Bruno Albouze

Watch on YouTube

Ingredients

Canned snails, cookedPreferably Burgundy variety, pre-cooked and preserved in cooking stock~24est.
Escargot shellsFood-grade snail shells purchased separately~24est.
Unsalted butterSoftened to room temperature~1 cupest.
Fresh chervil~¼ cupsest.
Fresh parsley~¼ cupsest.
Fresh tarragon~2 tbspest.
AlmondsToasted and ground into coarse meal~½ cupest.
HazelnutsToasted and ground into coarse meal

Steps

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1
Prepare the snails: drain canned snails and bring fresh water to a boil. Add aromatics and stock cube if desired, bring back to a boil, turn off heat, wait 5 minutes, then add snails. Let sit for 1 hour, then drain and refrigerate until ready.
2
Prepare the herbs: wash fresh chervil, parsley, and tarragon, using only the leaves.
3
Toast the nuts: roast almonds and hazelnuts until fragrant.
4
Make nut meal: pulse the toasted nuts in a food processor until coarsely ground. Transfer to a separate container.
5
Blend herb mixture: combine garlic, shallots, and fresh herbs in the food processor, blending until finely chopped.
6
Make herb butter: add softened butter, nut meal, lemon zest, salt, white pepper, and Pernod to the herb mixture, blending until well combined.
7
Stuff the shells: fill the inside of each shell with herb butter first, then place a snail inside, fill the gap with more butter, and smooth the top with a small offset spatula.
8
Freeze: the stuffed snails can be frozen for advance preparation or batch making.
9
Bake: place the stuffed snails in a preheated 425°F (220°C) oven for about 10 minutes until the butter is bubbling and fragrant.
10
Serve: use an escargot fork to enjoy, gently twisting to extract the snail and savoring with the herb butter.

Escargot de Bourgogne (Burgundy Snails)

Ingredients

Steps

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