Snails bourguignon recipe

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Snails bourguignon recipe

A divisive dish that's much-loved in France and other European countries.

It helps to have a 'snail plate' to make this recipe, but you could use similar kitchenware with dips...

This recipe requires six hours for the snails to marinate.

Ingredients

For the garlic & herb butter
  • 150 g unsalted butter
  • 40 g shallots, peeled and finely chopped
  • 20 g garlic, peeled and finely chopped
  • 40 g flat leaf parsley, finely chopped
  • 1 tsp Pernod, boiled for 10 seconds
  • 1 pinch salt
  • 1 pinch white pepper, finely ground
  • 5.3 oz unsalted butter
  • 1.4 oz shallots, peeled and finely chopped
  • 0.7 oz garlic, peeled and finely chopped
  • 1.4 oz flat leaf parsley, finely chopped
  • 1 tsp Pernod, boiled for 10 seconds
  • 1 pinch salt
  • 1 pinch white pepper, finely ground
  • 5.3 oz unsalted butter
  • 1.4 oz shallots, peeled and finely chopped
  • 0.7 oz garlic, peeled and finely chopped
  • 1.4 oz flat leaf parsley, finely chopped
  • 1 tsp Pernod, boiled for 10 seconds
  • 1 pinch salt
  • 1 pinch white pepper, finely ground
For the snail marinade
  • 1 tin of good quality snails (allow 6 snails per person)
  • 2 g garlic, peeled and finely chopped
  • 3 g flat leaf parsley, finely chopped
  • 1 pinch salt
  • 1 pinch white pepper, finely ground
  • 1 tsp extra virgin olive oil
  • 1 tin of good quality snails (allow 6 snails per person)
  • 0.1 oz garlic, peeled and finely chopped
  • 0.1 oz flat leaf parsley, finely chopped
  • 1 pinch salt
  • 1 pinch white pepper, finely ground
  • 1 tsp extra virgin olive oil
  • 1 tin of good quality snails (allow 6 snails per person)
  • 0.1 oz garlic, peeled and finely chopped
  • 0.1 oz flat leaf parsley, finely chopped
  • 1 pinch salt
  • 1 pinch white pepper, finely ground
  • 1 tsp extra virgin olive oil

Details

  • Cuisine: French
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 8 mins
  • Serves: 4

Step-by-step

  1. To make the garlic and herb butter: mix all of the ingredients together and place in a piping bag. Refrigerate or freeze until needed.
  2. To make the snail marinade: Mix all of the ingredients together. Marinate the snails for at least six hours, stirring regularly.
  3. Preheat your oven to 220°C.
  4. Place one snail in each hollow of the snail plate. Cover with herb butter.
  5. Bake for 8 minutes. Serve immediately.

This recipe is part of the new 'Les Classiques' range at Brasserie Blanc, Raymond Blanc's group of authentic French brasseries.

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