Wednesday, May 15, 2013

Garlic-Parsley Escargot Bouchees

Very tasty and garlicky amuse-bouche. Escargot is the french word for snail. This is a wonderful recipe that is quick and easy.
It's basically cooked escargots stuffed in mini buns with a lot of garlic-parsley butter!

Use the canned escargots from your supermarket. I do not recommend that you snatch live snails from your garden. It is such a hassle to prepare! In this recipe I am using homemade buns. Usually I make a bunch and freeze half of it. But you can use ready made puff pastry bouchees or simply mini hot dog rolls. The quantity below serves four (4).


1 can escargots (snails)
1 stick unsalted butter, softened
½ cup finely chopped parsley
2 tablespoons crushed garlic
1 tablespoon lemon juice
Salt and pepper to taste
1 tablespoon Herbes de Provence (or a mix of thyme, oregano, bay leaf.)
2 dozens very small buns

  1. Open the can.
  2. Drain and rinse the snails thoroughly. I always discard the liquid from the can.
  3. Prepare a court-bouillon: 1 cup water, the herbs, salt and pepper. Bring to a boil.
  4. Add the snails and let simmer for 3-5 minutes on medium to low heat. Drain.
  5. In the meantime, mix the butter, garlic, parsley, lemon juice, salt and pepper.
  6. Cut the buns up to the center. Spread a generous amount of butter in each bun and stuff with 2 escargots. Close the bun and place in a baking dish.
  7. Up to this step your bouchees can be prepared ahead of time (few hours before)
  8. Just before serving, heat the bouchees in medium hot oven 10-15 minutes.

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