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Burgundy-Style Escargots (Grape Snails)

Tasty and out of the ordinary — treat your family and friends to a delicacy! Add something different to your menu with a dish of grape snails. They're rich in protein along with all sorts of vitamins and minerals that are good for you. Here I make escargots à la bourguignonne — and it's delicious! It's also a great way to wow relatives or friends who've come to visit ;)

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Burgundy grape snails
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 37 % 10 g
Fats 48 % 13 g
Carbohydrates 15 % 4 g
177 kcal
GI: 67 / 0 / 33
  • First, rinse the snails a couple of times under running water. Put them in a plastic container with a few small holes for airflow. Sprinkle them with flour and leave for a day, then repeat the rinsing and flour-coating. All of this purges the snails' digestive tract before cooking. On the third day, rinse them again, but this time without the flour. On the fourth day, rinse the snails and drop them into boiling water for 5 minutes. Drain, let the snails cool, and use tweezers to pull the meat out of the shells. Boil the empty shells for 15–20 minutes with the baking soda, then dry them in the oven at 210–250°F (100–120°C) until completely dry. Separate the fillet from the digestive part, cutting off the dark twisted end with a sharp knife. Put the snail fillets in a pot and pour in the wine. Add water so the liquid fully covers the fillets. Add the coarsely chopped onion and carrots, the peppercorns, and the salt. Cook for 60 minutes, then drain. To make the snail butter, blend the onion, garlic, and parsley together. Add salt, pepper, and the softened butter, and blend everything again. Take the dried shells, spoon in some of the snail butter, add the cooled fillet, and seal the shell with more snail butter. Cook the stuffed shells through in the microwave for 3 minutes, or in the oven for 10 minutes. Set them so the shell openings face up, to keep the aromatic butter from spilling — it's meant to be eaten right along with the snail. It's delicious, good for you, and anything but everyday. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley - 45  kcal/100g
  • White wine - 78  kcal/100g
  • Fortified whole durum wheat flour - 333  kcal/100g
  • All-purpose whole durum wheat flour - 364  kcal/100g
  • Fine semolina flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter, 82% - 734  kcal/100g
  • Unsalted butter (Lyubitelskoye) - 709  kcal/100g
  • Unsalted butter (Krestyanskoye) - 661  kcal/100g
  • Salted butter (Krestyanskoye) - 652  kcal/100g
  • Ghee (clarified butter) - 869  kcal/100g
  • Black peppercorns - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Baking soda - 0  kcal/100g
  • Grape snails - 90  kcal/100g

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