I did not add the chives or tarragon leaves because I did not have on hand. I did not have snail shells either SO I used shop bought vol a vent pastry cases The small ones that come 24 to a packet This turned out to be a delightful appetizer with the pastry cases absorbing the yummy garlic herb butter This was a bring a plate from various countries get together & I was totally thrilled that everyone ate these first & wanted more!
Snails in Garlic–Herb Butter
Photo: André Baranowski
(Escargots à la Bourguignonne)
SERVES 6
In this version of this rich, timeless dish, once de rigueur on the menu at many high-end French restaurants, garlic- and herb-laced butter is given an aromatic edge by the addition of Pernod, the French anise-flavored spirit.
1 cup plus 4 tbsp. unsalted, uncultured butter
(like Plugrá or Kerrygold), at room temperature
3 tbsp. finely chopped flat-leaf parsley
1 1⁄2 tbsp. finely chopped chives
2 tsp. Pernod
3⁄4 tsp. kosher salt
1⁄2 tsp. finely chopped tarragon leaves
1⁄4 tsp. cayenne
3 cloves garlic, finely chopped
1 shallot, finely chopped
36 snail shells
36 canned snails, preferably from Burgundy,
drained and rinsed thoroughly
1 loaf country-style French bread
1. Stir the butter, parsley, chives, Pernod, salt, tarragon, cayenne, garlic, and shallots together in a medium bowl and stir well to combine; cover and refrigerate overnight so that the flavors can intensify.
2. One hour before you're ready to fill shells, remove butter from refrigerator and let soften.
3. Heat oven to 350°. Push 1⁄2 tsp. of the butter mixture into each snail shell and follow with a snail, pushing it in slightly to make room for more butter. Finish by packing about 1⁄2 tsp. more butter into each shell; smooth the open ends. Arrange shells upright in a small casserole dish or in individual escargot dishes. Roast escargots until butter is sizzling, 10–12 minutes. Divide escargots between 6 plates or serve in individual dishes, if using, with bread on the side for soaking up the butter.
Ratings & Reviews (2)
I've made the dish with every ingredients except tarragon leaves. It turned out to be a perfect dish even without the herb. I did have a little hard time looking for the canned snails at local markets, and end up purchased on-line. Thanks for posting, it's definately highly recomended.
Snails in Garlic–Herb Butter
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