Escargots à la Bordelaise
Escargots à la Bordelaise is a classic French dish from Bordeaux featuring snails cooked in a rich sauce, typically made with:Bordeaux red wineShallots, garlic, and parsleyButter or olive oilTomatoes in some versionsSometimes ham, bacon, or sausage for extra flavorUnlike escargots à la bourguignonne, which are usually baked in their shells with garlic-parsley butter, the Bordelaise version is generally simmered in a wine-based sauce. Recipes vary across southwestern France, and it’s often served with crusty bread to soak up the sauce.
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Ingredients
Ingredients
- 24 canned escargots drained and rinsed
- 6 tablespoons unsalted butter softened
- 2 tablespoons olive oil
- 2 shallots very finely minced
- 4 garlic cloves minced
- 1/4 cup fresh parsley finely chopped
- 2 tablespoons dry white wine
- 1 tablespoon fresh breadcrumbs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Instructions
- Preheat oven to 425°F.
- In a small skillet over medium-low heat, warm the olive oil. Add the shallots and cook for about 2 minutes, until softened. Add the garlic and cook 30 seconds more. Remove from heat and let cool slightly.
- In a bowl, combine the softened butter, cooked shallot-garlic mixture, parsley, white wine, breadcrumbs, salt, pepper, and lemon juice. Mix until well blended.
- If using escargot dishes, place 1 escargot in each cavity and pack with the butter mixture. If using a small baking dish, spread a little butter mixture on the bottom, arrange the escargots in the dish, and cover with the remaining butter mixture.
- Bake for 8 to 10 minutes, until the butter is bubbling and fragrant.
- Serve hot with slices of crusty French bread to soak up the sauce.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 295kcal (15%)Carbohydrates: 6g (2%)Protein: 11g (22%)Fat: 25g (38%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 75mg (25%)Sodium: 212mg (9%)Potassium: 304mg (9%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 902IU (18%)Vitamin C: 8mg (10%)Calcium: 31mg (3%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
- Oven for baking/gratinating the escargots
- Escargot dish (with indentations) or small baking dish to hold the snails and butter
- Small mixing bowl for preparing the garlic-herb butter
- Spoon for mixing the butter
- Knife for chopping garlic, parsley, shallots if using
- Small saucepan (optional) if you want to gently melt or pre-cook part of the butter mixture
- escargot pincers (if serving in shells) to handle hot shells
- Escargot forks (if serving traditionally) for removing the snails from the shells
- Clean escargot shells or ceramic escargot plates If using snail shells
- Piping bag to fill shells neatly with butter
- food processor for blending the butter mixture smoothly
- ramekins if you don’t have an escargot tray
- Serving platter for presentation
- Bread knife to serve crusty bread alongside for soaking up the butter
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