Bourgogne Escargots in Herb Cream


  • 2 T unsalted butter
  • 2 large shallots, minced
  • 1/2 c minced flat-leaf parsley
  • 1/2 c minced cilantro
  • 1/4 c minced chives
  • 2 T minced tarragon
  • salt & freshly ground pepper
  • Two cans Bourgogne Escargots, rinsed
  • 1/2 c dry white wine
  • 1 c heavy cream


  1. Melt the butter in a large skillet. Add the shallots and cook over low heat until softened but not browned, about 4 minutes. Add the parsley, cilantro, chives, and tarragon, season with salt and pepper, and cook over moderate heat until fragrant, about 3 minutes. Add the snails and cook for 1 minute. Add the cream and simmer until thickened, about 5 minutes. Season with salt and pepper.
  2. Serve with crusty bread, or spoon into baked puff pastry shells.

Recipe from Food & Wine

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