Escargots à la bourguignonne

Snails with Garlic Butter

There are many varieties of edible snails, with the most common being petits gris or the slightly larger escargots de Bourgogne, also known as the Roman snail. Canned snails are sold along with their shells and are easier to use than fresh ones.

serves 4

250 ml (9 fl oz/1 cup) white wine

250 ml (9 fl oz/1 cup) chicken stock

3 sprigs of tarragon

24 canned snails, well drained

24 snail shells

2 garlic cloves, crushed

2 tablespoons finely chopped basil leaves

2 tablespoons finely chopped parsley

2 tablespoons finely chopped tarragon leaves

150 g (6 oz) butter, at room temperature

Put the wine, chicken stock, tarragon and 125 ml (4 fl oz/½ cup) water in a small saucepan and boil for 2 minutes. Add the snails, reduce the heat and simmer for 7 minutes. Leave to cool in the liquid. Drain and place a snail in each shell. Preheat the oven to 200°C (400°F/Gas 6).

Mix together the garlic, basil, parsley, tarragon and butter and season well. Put a little garlic butter in each shell and arrange on a snail plate or baking tray covered with rock salt. Bake for 7–8 minutes, or until the butter melts and the snails are heated through. Serve immediately with crusty bread.