Snails Bourguignonne / Escargots A La Bourguignonne

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Servings: 6 Difficulty: Intermediate
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French-style light and flavorful appetizer that brings home-style flavor to your table
Snails Bourguignonne / Escargots a La Bourguignonne recipe image
Snails Bourguignonne / Escargots a La Bourguignonne recipe image
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Snails Bourguignonne / Escargots A La Bourguignonne

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 459.9

Description

This French appetizer features Large Paris mushrooms 100 ea Canned Burgundy snails, Salt and pepper 1/2 c Snail butter, Oil. It delivers smooth, comforting richness, a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Preparation 15 minutes.
  2. Cooking 15 minutes.
  3. About 100 snails.
  4. Remove the stalks from the mushrooms.
  5. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven.
  6. Take the mushroom caps out and place 4-5 snails in each one.
  7. Cover with snail butter and
  8. heat in the oven just before serving, exactly as you would snails in their shells.
  9. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote.
  10. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages.
  11. [From "Larousse Traditional French Cooking."]

Nutrition Facts

Servings 6

Amount Per Serving
Calories 459.9kcal
% Daily Value *
Total Fat 32.6g51%
Saturated Fat 4.7g24%
Cholesterol 0.0mg0%
Sodium 35.0mg2%
Total Carbohydrate 35.8g12%
Dietary Fiber 12.2g49%
Sugars 12.7g
Protein 22.1g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 100, appetizer, baking, bourguignonne, burgundy, butter, canned, escargots, french, large, mushrooms, oil, paris, pepper, salt, snail, snails, title, vegetarian
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