Gorgeous Garlic Snails

Gorgeous Garlic snails, or “escargots à l’ail,” are a quintessential French delicacy that has captivated gourmands around the world with its rich, buttery flavours and tender texture. This dish, typically served as an appetizer, showcases the finesse of French cuisine and the culinary tradition of transforming simple ingredients into something extraordinary.

At the heart of garlic snails is the humble gastropod, specifically the Helix pomatia, commonly known as the Burgundy snail. These snails are harvested and prepared through a meticulous process that enhances their natural flavour. Before cooking, the snails are purged, cleaned and often simmered in a flavourful broth. This ensures they are tender and ready to absorb the rich garlic butter that defines the dish.

The preparation of garlic snails revolves around the creation of a sumptuous garlic butter. This mixture typically includes finely minced garlic, shallots, parsley and a generous amount of high-quality butter. Add a little seasoning with salt and pepper for that perfect balance. Some variations might include a splash of white wine or a hint of lemon juice. Either one adds a further depth and brightness to the flavour profile. The key to the perfect garlic butter is achieving a balance where the robust garlic flavour shines without overpowering the delicate taste of the snails.

Once the snails are prepared, they are returned to their shells or placed in specialized escargot dishes. You must make sure that each snail nestled in a bath of the aromatic garlic butter. The dish is then baked until the butter is bubbling and the garlic and shallots are perfectly caramelized. This process infuses the snails with their rich, savoury essence.

Garlic snails are traditionally served hot, often accompanied by crusty bread, which is perfect for sopping up the delectable garlic butter. This combination of flavours and textures – the tender, slightly chewy snails with the crispy, buttery bread – makes for a truly indulgent dining experience.

The history of eating snails dates back to ancient Rome, where they were indeed considered a delicacy. Over the centuries, this practice evolved, and by the Middle Ages, snails had become a staple in French cuisine. Particularly in Burgundy. Today, garlic snails are a symbol of French culinary heritage, enjoyed in fine dining restaurants and home kitchens alike.

The appeal of garlic snails extends beyond their flavour. While the idea of eating snails might be daunting to some, those who venture to try garlic snails often find themselves pleasantly surprised by the richness and complexity of the dish. However, they are not the same as the nasty things that appear in your garden.

Gorgeous garlic snails are a beautiful example of French culinary artistry. This dish can enjoyed as a decadent appetizer or a sophisticated main course.

Gorgeous Garlic Snails

Garlic snails, or “escargots à l’ail,” are a classic French delicacy featuring tender snails baked in a rich garlic butter sauce. This gourmet appetizer highlights the elegance and finesse of French cuisine with its robust, savory flavors.

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Course: Appetizer, Canapes, Starter

Cuisine: French

Keyword: Alcohol, Bake, Escargot, Garlic Snails, Herbs, Snails, Vegetables, White Wine

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 People

Calories: 489kcal

Equipment

• 24 Escargot Baking Tray Snail Shells

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Ingredients

 

MetricImperial

• 24 large Burgundy snails canned or pre-cooked
• 1 cup unsalted butter softened
• 4 cloves garlic finely minced
• 2 large shallots finely minced
• 1/4 cup parsley finely chopped
• 1/4 cup dry white wine optional
• 1 tbsp lemon juice optional
• salt to taste
• pepper to taste

Instructions

• In a bowl, combine the softened butter, minced garlic, minced shallots, and chopped parsley.
  1 cup unsalted butter, 4 cloves garlic, 2 large shallots, 1/4 cup parsley
• Add the white wine and lemon juice if using.
  1/4 cup dry white wine, 1 tbsp lemon juice
• Season with salt and pepper to taste.
  salt, pepper
• Mix thoroughly until all ingredients are well incorporated.
• If using canned snails, drain and rinse them thoroughly.
  24 large Burgundy snails
• If using pre-cooked snails, ensure they are properly cleaned.
  24 large Burgundy snails
• Preheat the oven to 375°F (190°C).
• Place a small amount of the garlic butter mixture into each snail shell or cavity of the escargot baking dish.
• Insert one snail into each shell or cavity, pressing it into the garlic butter.
• Top each snail with a generous dollop of the garlic butter mixture, ensuring the snail is fully covered.
• Arrange the snail shells or escargot dish on a baking sheet.
• Bake in the preheated oven for about 10 minutes, or until the butter is bubbling and the garlic and shallots are lightly caramelized.
• Serve the garlic snails hot, accompanied by slices of crusty bread to soak up the delicious garlic butter.

Nutrition

Calories: 489kcal | Carbohydrates: 5g | Protein: 11g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 152mg | Sodium: 53mg | Potassium: 332mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1795IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 3mg