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Starters | Meat

Escargots a la bourguignonne

This dish has a perfect balance of omegas to protect you from infection, and may reduce your risk of stroke, Alzheimer's and heart disease

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Escargots a la bourguignonne recipe
Serves:
4
Preparation:
15 Mins
Cooking:
15 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Molluscs, Milk, Lactose
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What are the health benefits of Escargots a la bourguignonne?

This dish has a perfect balance of omegas to protect you from infection, and may reduce your risk of stroke, Alzheimer's and heart disease

 

Ingredients

Method

Ingredients

6ml/1 tsp. cognac or french brandy nutritional information
6ml/1 tsp. cognac or french brandy
240g/16 tbsp. unsalted butter, softened nutritional information
240g/16 tbsp. unsalted butter, softened
18g/3 cloves garlic, minced nutritional information
18g/3 cloves garlic, minced
1g nutmeg nutritional information
1g nutmeg
32g fresh parsley, very finely chopped nutritional information
32g fresh parsley, very finely chopped
Salt and pepper to taste nutritional information
Salt and pepper to taste
25g/1 shallot, minced nutritional information
25g/1 shallot, minced
280g/24 canned extra-large snails nutritional information
280g/24 canned extra-large snails
15ml/1 tbsp. white wine nutritional information
15ml/1 tbsp. white wine
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) For this recipe you will need to get hold of some cleaned empty snail shells to add the canned snails to.
2) In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots. Season to taste with salt, pepper, and nutmeg.
3) Cover with cling film and refrigerate for 2 hours or overnight to allow the flavours to mix.
4) Heat oven to 200C, Gas 6 
5) Spoon about ½ tsp. of butter mixture into each snail shell, then push a snail into each shell and finally fill the shells with remaining butter mixture. 
6) Cover bottom of a 9" x 13" baking pan with a layer of rock salt. 
7) Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes.
8)  Serve snails on a platter, with some bread to soak up the butter.

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