Snails a la Bourguignonne

Starters

Mains

Desserts

Sides

Total time

6 min

French

Winter warmer

France has so much to offer (and we don't say that because Tefal is a french brand!), great culture, history..and obviously the best CUISINE! The recipe is the best example of what French cuisine is: full of flavor, sophisticated..and voila! And you don't need to be a French chef to master that recipe, just follow the steps ;-)

Enjoy this recipe, along with our

French Bistro

collection.

Serves
Prep time
Cook time
Difficulty

4 people
5 min
1 min
Easy

1 2 3 4 5 6 7

Ingredients

Ingredients for

4 people

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- 48 snails from Burgundy large, canned, rinsed

- 80 g of bacon lardons

- 80 g of button mushrooms, small cut into quarters

- 20 cl of Burgundy wine

- 2 tbsp of chopped parsley

- 40 g of shallot, finely chopped

- 80 g of butter, slightly salted

- 2 pieces of sugar

- Salt, pepper

- 4 sourdough bread slices, toasted

Enjoy this recipe, and more, in this collection

Ingredients

- 48 snails from Burgundy large, canned, rinsed

- 80 g of bacon lardons

- 80 g of button mushrooms, small cut into quarters

- 20 cl of Burgundy wine

- 2 tbsp of chopped parsley

- 40 g of shallot, finely chopped

- 80 g of butter, slightly salted

- 2 pieces of sugar

- Salt, pepper

- 4 sourdough bread slices, toasted

Instructions

Just follow the step-by-step, too easy!

Prepare the ingredients.

Chop the parsley.

Finely chop the shallot.

Brown the bacon lardons and mushrooms for 3-5 minutes.Add the wine, then the butter and mix.

Season with salt and pepper. Add the sugar and the snails.Mix.

Cooking time: 1 minute

Add the parsley. Serve on top of the toasted bread.