Get 96 delicious snails in every 28 oz can.
Escargots de Bourgogne Suavages, or Wild Burgundy Snails, are a timeless French delicacy and are finally available in the United States. The preeminent purveyors in Burgundy, Henri Maire and La Maison de l’Escargot, have been satisfying the most discriminating palettes in France since 1938 and 1894 respectively.
Escargots' tender texture and clean, woodland flavor make for the perfect first course. Easy to prepare, simply drain the snails, top with snail butter (see recipe below), and heat in the oven. Serve piping hot.
At one time serving escargot meant a full day's work to clean and prep the fresh snails. Canned snails work perfectly—but without the labor, and can be whipped up anytime.
Store unused snails in an airtight container in the refrigerator.
Snail Butter Recipe:
- 1 garlic clove
- 3/8 tsp salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1-1/2 tsp finely minced shallots
- 1 Tbs finely chopped fresh flat-leaf parsley
- 1/4 tsp black pepper
- 1 Tbsp dry white wine
- 12-16 snails
Put oven rack in middle position and preheat oven to 450°F.
Using a heavy knife, make a garlic paste by mincing and mashing garlic with 1/8 teaspoon salt. Beat together softened butter, garlic paste, shallots, parsley, remaining 1/4 tsp table salt, and pepper in a small bowl until well combined. Beat in wine until incorporated.
Divide half of garlic butter among snails. Don't have a snail server? No problem! Place snails inside a mushroom cap or a scooped-out, boiled fingerling potato. Top snails with remaining snail butter, place into a shallow baking dish, butter sides up, and bake until butter is melted and sizzling, 4 to 6 minutes. Serve your heavenly escargots immediately.
