Snails a la Bourguignonne

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 ;-)
  • Serves
  • Prep time
  • Cook time
  • Difficulty
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
  • 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.

    Bon app├ętit!

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