Peconic Escargot Bourguignon (In-Shell)
Updated: Feb 15, 2021
A classic preparation, and for good reason! This is quite possibly the simplest and most delicious way to enjoy your escargot. You’ll want to first par-cook the snails using the instructions on the reverse side of this page. Don’t forget to have snail picking utensils ready - toothpicks are an easy solution.
In Shell snails are best prepared with a total cook time of 30-45 minutes.
This can be in a flavorful broth, wine, beer, or simply salted water. The resulting snails will be tender and meaty.
The snails can be par-cooked by following the steps below. After the initial poach, they can be prepared however the chef chooses.
1. Start the snails in a small sauce pot. Cover with cold water or stock.
2. Add a generous pinch of salt.
3. Add aromatics if you choose (garlic, herbs, ginger, lemon, wine, peppercorn, etc…)
4. Bring the snails to a simmer. Skim off any foam that rises to the surface and discard.
5. Cover the pot with a lid and allow the snails to simmer gently for 30-45 minutes.
6. Transfer the snails and poaching liquid to a shallow container. Cool the snails in the poaching liquid.
For the Herb Butter:
1/2 Cup Salted Butter (softened)
1⁄4 Cup Flat Leaf Parsley (minced)
1 Tbsp. White Wine
1 tsp. Cognac or Brandy
3 Cloves Garlic (minced)
1 Shallot (minced)
To Taste: Freshly Ground Black Pepper and Nutmeg
In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork. Season with pepper and nutmeg. Cover with plastic wrap and refrigerate overnight to let the flavors meld. Be sure to pull your butter from the refrigerator and allow to soften about 1 hour before you prepare the dish.
To Finish
1. Pull the herb butter from the refrigerator and allow it to come to room temperature. Heat oven to 400°.
2. Remove the par-cooked snails from the poaching liquid, and pat dry. Discard the liquid.
3. Spoon about 1 tsp. of butter mixture into each snail shell.
4. Cover bottom of a (removed 9x13) baking pan with a layer of rock salt, or crumpled foil (to keep the snails from falling over). Arrange the snails on the bed of salt (or foil) butter side up.
5. Bake until the butter is sizzling and bubbly, about 5-10 minutes.
6. Serve with toothpicks for picking the meat out, warm crusty bread, and a big glass of wine.
Picking the Snails: The In-Shell snails will require the eater to pick the snail meat out of the shell, either with a toothpick, or a small shellfish pick. To do this, hold the pick in the right hand and the snail in the left hand. Stick the pick into the meat of the snail. With the left hand, twist the snail in a clockwise direction to cleanly release the snail meat.
I love how this recipe explains par-cooking first before baking with that herb butter – super helpful for a newbie like me. Also, using rock salt in the pan to keep shells upright is such a neat trick! I might try this weekend after previewing my shaved head look with a bald filter first.
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