Escargots à la Bourguignonne

I had a fantastic weekend that was filled with a luncheon, birthday party, spontaneous sleepover followed by an impromptu brunch, Derby viewing, Chinese takeout and a movie, long run, outdoor yoga, calls to my mom and mother-in-law, evening stroll, and an anniversary dinner. Seven years ago this weekend, I met my husband for the first time in NYC. Although this anniversary should get overlooked now that we have a true wedding anniversary, we still like to celebrate in a fun way.

I decided to make a typical French dish, not only because we are total Francophiles, but also because one of my best friends in the world is currently in the best city in the world – Paris. Thomas and I began our honeymoon in The City of Light, where we enjoyed intimate dinners at bistros and cafés, romantic strolls along the Seine, and smooches amongst world-famous landmarks. So, in honor of our superfluous anniversary celebration and my friend’s French vacation, I thought that we could live vicariously through her with a classic preparation of Escargots à la Bourguignonne. Bon appétit!



Escargots à la Bourguignonne

Ingredients

1 14-ounce can snails and cleaned snail shells (both can be found in specialty food stores)
1 ½ or 2 sticks unsalted softened butter
2 garlic cloves, minced
1 shallot, chopped
2 tablespoons red wine
3 tablespoons fresh parsley
Salt and pepper
French baguette



Method

Preheat oven to 425 degrees.

Combine softened butter, garlic, shallot, red wine, and parsley in a food processor until smooth. Sample the garlic butter with a piece of French bread and season with salt and pepper accordingly.

Spoon a small amount of butter into each shell, place one snail inside, and then top with more butter. Place shells in a snail well dish, or just face up in a baking dish or ramekin like I did. Bake until very bubbly and browned, about 7-10 minutes.

Serve with a salade verte (green salad) and a French baguette for soaking up the garlic herb butter.