So many people are hesitant to eat snails because they’re, ahem, a little ugly when they are “naked.” But if you tuck them into their beautiful shells and bathe them in garlic-herb butter, they transform into these eye-pleasing, heavenly, tender, and oh-so-magnificent tasting morsels. Escargot a la Bourguignonne is, without question,one of my favorite foods in the world.
I have always believed if there was a blind-folded taste test involving a variety of foods, most people would say snails are one of the best things they’ve ever tasted. It is my belief that snails get the short end of the stick because they’re not pretty. Well, neither are oysters. The ugly-looking food argument only goes so far.
Beauty is, after all, in the eye of the beholder . . . and in my eyes, snails are a perfect 10.
1 can large high-quality French snails (24 qty)
24 snail shells
1 stick butter
1 Tbsp. shallot, minced
4 cloves of garlic, minced
¼ c. fresh parsley, chopped
Salt and pepper
Preheat the oven to 425 degrees.
Combine the butter, shallots, garlic, parsley, and ½ tsp. Salt in a food processor and process until smooth and well mixed.
Drain and rinse the snails. Push one snail into each shell. Then, spoon some of the butter mixture into each shell pushing it down so that you get plenty of it in there.
Place the snails on an escargot tray and bake for 6-10 minutes, or until the butter is bubbly and melted. Serve with a baguette, and make sure to make extra bread to soak up the leftover butter sauce.