Snails in Burgundy
4 servings
35 minutes
Burgundy snails are one of the most exquisite dishes of French cuisine, originating from the Burgundy region. This delicate snail meat is baked in a fragrant creamy garlic sauce with parsley and shallots. The dish has a deep, rich flavor where creamy softness combines with the spicy notes of garlic and the freshness of greens. Traditionally, snails are served in shells soaked in butter and spices, and before serving, they are baked to perfection. They pair wonderfully with white wine, baguette, and fresh vegetables. This dish is a symbol of refined French gastronomy that awakens the taste for life and highlights culinary mastery.
1
Wash the snails with cold water and place them on a napkin.
2
When the snails are slightly dried, carefully pull the meat out of the shell and cut off the black tip.
3
Wash and dry the sinks.
4
Add chopped onion, garlic, and parsley to the softened butter. Season with salt and pepper.
- Butter: 250 g
- Shallot: 2 pieces
- Garlic: 4 cloves
- Chopped parsley: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Chop the snail meat and add it to the butter mixture. Stuff the shells with the resulting mixture.
- Canned snails (escargot): 36 pieces
6
Place the snails shell side up in a dish (escargot dish) and keep in a preheated oven for 7-8 minutes before serving.
- Butter: 250 g
