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
Escargots
- 2 cans cooked escargots about 7 ounces each (approximately 36–48 snails), drained and rinsed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium shallots finely chopped
- 2 cloves garlic minced
- 2 ounces smoked ham or bacon, finely diced
- 1 tablespoon tomato paste
- 1 cup dry Bordeaux-style red wine such as Cabernet Sauvignon or Merlot
- ½ cup beef broth or chicken broth
- 1 small bay leaf
- ½ teaspoon dried thyme or 2 fresh sprigs
- ¼ teaspoon kosher salt plus more to taste
- ¼ teaspoon ground black pepper freshly
- 2 tablespoons fresh parsley chopped
- 1 tablespoon cold unsalted butter
- Crusty French bread for serving
Instructions
- Drain and rinse the snails thoroughly. Pat them dry with paper towels.
- Melt 2 tablespoons butter with the olive oil in a large skillet over medium heat. Add the shallots and ham or bacon. Cook for 4–5 minutes, until softened and lightly browned.
- Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute.
- Pour in the red wine, scraping up any browned bits from the pan. Add the broth, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer and cook uncovered for 10–12 minutes, or until reduced by roughly one-third.
- Add the snails and simmer gently for 5–7 minutes. Avoid boiling vigorously, which can make them tough.
- Remove the bay leaf and thyme sprigs. Take the pan off the heat and stir in 1 tablespoon cold butter, followed by the parsley. Taste and adjust the seasoning.
- Divide among four shallow bowls or ramekins and spoon the sauce over the top. Serve hot with crusty bread for soaking 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: 186kcal (9%)Carbohydrates: 5g (2%)Protein: 3g (6%)Fat: 13g (20%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 30mg (10%)Sodium: 464mg (20%)Potassium: 141mg (4%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 500IU (10%)Vitamin C: 5mg (6%)Calcium: 19mg (2%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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