Escargots de Bourgogne (Burgundy Snails)

800 g

Snails meat in a can, for easy preparation. Can be prepared with our Coquilles (shells only) for a nice gourmet hors d'oeuvre of escargot sauteéd in butter, garlic, and herbs (see serving suggestion).

The Burgundy snail is generally considered the best snail by gourmets. A delicacy like no other. Bring gourmet and France to your kitchen with these authentic french escargots of large-sized edible snails. This can contain no less than 120 pieces of beautiful size (without shell).

Packaging: 10 dozens in a can

Preparation:

Take the snails out of the can.
Place under hot water.
Drain and use at your convenience.

Serving Suggestion:

Place the escargots in snail shells.
Mix chopped two pieces of shallots and 2 cloves of garlic. Sprinkle with a little parsley. Add butter and season with salt and pepper.
Top the mixture in the snails and heat in the oven until butter melts.
Serve and enjoy!

Recipe Suggestion:

Snails in Red Wine Sauce Recipe
*recipe courtesy of Sabarot

Ingredients

400 g (14 oz) snails can (makes 230 g (8 oz) drained)
10 cloves of garlic
3 tablespoons parsley
35 g (1.2 oz) butter
1 red onion
125 ml red wine
1 mozzarella ball
Salt, pepper

Directions

Rinse snails, drain, and keep for later.
Peel the garlic cloves and cut coarsely.
Mix garlic, parsley, salt, pepper, and butter to get your garlic butter.
Slice the red onion.
Heat a pan and melt the red onion with the garlic butter.
Add snails and roll in this butter.
Preheat the oven to 180° C.
Pour the mixture into 4 ramekins.
Cut the mozzarella into small pieces and add on the top of the ramekins.
Pour the red wine, put the ramekins in the oven, and simmer for 20 minutes.
Serve and enjoy!

Snails in Red Wine Sauce Recipe

Helix pomatia (without shell), water

*Allergen information: Mollusc.

Escargots Large Nutrition Facts

France

Storage: Store in the freezer between 0°C et +6°C max.

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