ESCARGOTS À LA BOURGUIGNONNE
(SNAILS IN GARLIC–HERB BUTTER)

INGREDIENTS

SERVES 4.

  • 10 min (prep)        
                         
  • 2 hours (cooking)
recipe.jpg

For the stock:

  • For 4 dozen snails, make a litre of stock with the following ingredients and keep hot:

  • 1 measure cider to 10 measures water       

  • 1 crushed clove garlic, chopped shallot, chopped carrot, 

  • sea salt and black pepper

  • 1 clove, 1 bay leaf, small pinch cinnamon and nutmeg, parsley and thyme 

  • 1 whole bird’s eye chilli (unbroken)

For the garlic butter:

  • Per 250 gm pack English butter (for 4 dozen snails.)

  • 20gm chopped garlic

  • 40 gm chopped shallot

  • Handful freshly picked parsley – enough to colour it green

Make a litre of 10% brine preferably with sea salt and keep hot. Bring a large pan of water to rapid boil and add pinch of salt.

Drop the sleeping snails into the boiling water and bring back to the boil for five minutes to blanch them. Remove with a slotted spoon and plunge them into cold water after blanching, so that you can handle the shells to remove the snail meat using a small fork.

Twist the snail meat out following the shape of the shell to remove it. 

Drop the blanched de-shelled snails into the hot brine and boil for thirty minutes to remove slime and rinse well. 

Drop the blanched snails into the hot stock, bring back to the boil and simmer for about one and a half hours, to get a soft texture like mushrooms. 

For the garlic butter:

The herbs, garlic and shallot are most easily chopped in a food processor unless you are a skilled chef. Then mix well with the butter. 

Drain the snails well and reheat with the garlic butter in a hot oven in an oven proof dish until the butter bubbles, but don’t burn it. Serve half a dozen snails per person with crusty bread and a side salad.


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Helix aspersa muller

2 DOZEN
 LIVE SNAILS, READY TO COOK - ('gros gris') large
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