Burgundy snails (escargots de Bourgogne)

You'll love how buttery and tender these French delicacies are. Snails - or escargot - are quick and easy to cook, and the results are delicious.

Credit: Lee Chan's World Food Tour

• makes

  12

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

• vegetable stock
• 12 snails
• ¼ bunch parsley
• 2 garlic cloves
• 1 shallot
• 50 g butter, at room temperature
• 12 snail shells

Instructions

1. Preheat oven to 180°C. Heat stock in a medium saucepan over medium-low heat. Add snails and gently cook for 10–15 minutes, or until soft. Remove from stock and set aside to cool slightly.
2. Meanwhile, place parsley, garlic and shallot into a blender. Add a little water, and blend until a paste forms. Add butter and season with salt to taste.
3. Place some of the garlic butter paste inside a snail shell. Add a snail, then add more butter to seal the snail inside the shell.
4. Bake in oven for 5–10 minutes. Add more butter over the top to taste – the more the better! Bon appétit!

 

This recipe is from Lee Chan's World Food Tour on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.