Lescargot Bourguignon Snails Food

L'ESCARGOT BOURGUIGNON (SNAILS):

Steps:

• Preheat oven to 425 degrees F.
• Rinse and drain the snails and set aside.
• Combine all of the ingredients in a bowl, except the dried parsley flakes, and mix well.
• Place the shells on oven proof snail serving plates that usually hold 6 shells per plate. Make sure that the shell openings are facing directly up.
• Place a small dab of butter mixture into each shell.
• Stuff a snail into each shell, slightly pushing it half way into the cavity of the shell.
• Place about 3/4 of a teaspoon of butter mixture on top of each snail.
• Sprinkle the top of each snail with the dried parsley flakes.
• Place the plates and snails into the oven and bake for 10 minutes.
• Remove from oven and serve hot with plenty of crusty French bread for sopping up the leftover sauce.

SNAILS BOURGUGNONNE/ESCARGOTS A LA BOURGUIGNONNE

Steps:

• Preheat oven to 400 degrees.
• In a small bowl mix the butter, oil, onion, garlic, parsley, and pepper until all are thoroughly combined.
• Chill till firm about 2 hours.
• Put about 1/4 tablespoon of the mixture in each shell, followed by a snail, and then top each snail with the remaining mixture.
• Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
• Optional:.
• If using mushrooms towel dry off the dirt, oil caps, pre-bake in oven for 5 minutes then top with snail and top with butter oil mixture.
• Bake in oven for 10 minutes, until the mixture begins to bubble.
• Remove to serving platter without loosing any of the sauce.
• Serve with crusty French bread (baguette) for sopping up the sauce.

CLASSIC ESCARGOTS à LA BOURGUIGNONNE

Steps:

• Preheat oven to 400°F.
• Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
• Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
• Bake 10 minutes.