Escargots à la Bourguignonne
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 first-course servings
- 1/4 teaspoon black pepper
- 1 tablespoon dry white wine
- 1 small garlic clove
- 3/8 teaspoon table salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Carbohydrate 2 g(1%)
- Cholesterol 88 mg(29%)
- Fat 24 g(37%)
- Fiber 0 g(1%)
- Protein 9 g(18%)
- Saturated Fat 15 g(74%)
- Sodium 205 mg(9%)
- Calories 257
Preparation Put oven rack in middle position and preheat oven to 450°F. Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt. Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well. Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt. Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately. Available at Dean & Deluca (212-226-6800). Cooks' notes: · The escargots can be prepared, but not baked, up to 30 minutes ahead and kept at room temperature until ready to bake. · If you don't have an escargot serving dish, serve the snails on a bed of kosher salt (to stabilize shells) on a platter.
Preparation Put oven rack in middle position and preheat oven to 450°F. Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt. Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well. Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt. Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately. Available at Dean & Deluca (212-226-6800). Cooks' notes: · The escargots can be prepared, but not baked, up to 30 minutes ahead and kept at room temperature until ready to bake. · If you don't have an escargot serving dish, serve the snails on a bed of kosher salt (to stabilize shells) on a platter.
