Escargots à la Bourguignonne (Snails in Garlic–Herb Butter)
Dit is een van my favourite voorgeregte
Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish.
SERVES 4
16 tbsp. unsalted butter, softened
¼ cup minced flat-leaf parsley
1 tbsp. white wine
1 tsp. cognac or French brandy
3 cloves garlic, minced
1 shallot, minced
salt, freshly ground black pepper, and nutmeg, to taste
24 extra-large snail shells
24 canned extra-large snails
Rock salt
Country bread, (ek hou van varsgebakte saadbrood) for serving
In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork. Season with salt,
pepper, and nutmeg. Cover with plastic wrap and refrigerate overnight to let the flavors meld.
Heat oven to 400°. Spoon about ½ tsp. of butter mixture into each snail shell. Push a snail into each shell; fill shells with remaining butter mixture. Cover bottom of a 9″ x 13″ baking pan with a layer of rock salt. Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes. Serve snails on a platter, with bread to soak up the butter
Geplaas deur Amanda Conradie
