Escargots de Bourgogne (Burgundy Snails)
Snails meat in 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 snails 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 contains no less than 120 pieces of beautiful size (without shell).
Place the escargots in snail shells.
Mix chopped two pieces of shallots and 2 cloves of garlic. Sprinkly 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!
Helix pomatia (without shell), water
Allergen information: Mollusc.
Storage & Use:
Store in freezer between 0°C et +6°C max.
Take the snails out of the can.
Place under the hot water.
Drain and use at your convenience.
Packaging: in can of 10 dozens
Weight: 800 grams
Snails in Red Wine Sauce Recipe
*recipe courtesy of Sabarot
- 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
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!