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
- 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
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 8 mins
- Serves: 4
Step-by-step
- To make the garlic and herb butter: mix all of the ingredients together and place in a piping bag. Refrigerate or freeze until needed.
- To make the snail marinade: Mix all of the ingredients together. Marinate the snails for at least six hours, stirring regularly.
- Preheat your oven to 220°C.
- Place one snail in each hollow of the snail plate. Cover with herb butter.
- 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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