Promotional banner for bavaria.social.gifts

Normandy-Style Snail Gratin with Bacon and Mushrooms

Rating

Calories: 350 Calories

Cooking time: 30 mins

Recipe ingredients:

instacart: normandystyle-snail-gratin-with-bacon-and-mushrooms

Categories: Appetizers, French Meals, Gratin Dishes, Dinner Parties, Seafood Dishes, Traditional Recipes, Holiday Menus, Gourmet Cuisine, Comfort Foods, Savory Bakes

About

Experience the exquisite flavors of Normandy with this traditional Burgundy snail gratin, enriched with the savory notes of bacon and mushrooms. This classic dish, which pairs beautifully with a fresh green salad and crunchy country bread, promises a delightful culinary adventure for you and your guests.

Top Recipe

GRATIN D'ESCARGOTS DE BOURGOGNE à la Normande

recipes.curator53.5211 days ago2 min read

~~~

Ingredients

🧈 50 g butter
🥓 100 g smoked bacon (lardons)
🧅 3 shallots, finely chopped
🧄 1 large garlic clove, minced
🍄 1 large button mushroom, sliced
🐌 60 Burgundy snails (canned or jarred)
🍶 3 tablespoons heavy crème fraîche
🌿 Fresh parsley, chopped (to taste)

Instructions

1- Preparation:

Finely chop the shallots and mince the garlic.
Slice the button mushroom and set all aside.
Drain and rinse the Burgundy snails if using canned.

2- Cook Bacon and Shallots:

In a large frying pan, melt the butter over medium heat.
Add the smoked bacon and fry until crispy.
Stir in the shallots and garlic, allowing them to sauté for a few minutes until they become translucent and fragrant.

3- Add Mushrooms:

Add the sliced button mushroom to the pan.
Stir well to combine with the bacon and shallots.
Cook gently until the mushrooms have softened and released their moisture. It should take about 5 minutes.

4- Incorporate Snails:

Gently add the Burgundy snails to the pan and stir carefully to coat them in the bacon and mushroom mixture.
Cook for a few minutes to ensure they are heated through, since canned snails are precooked.

5- Finish with Crème Fraîche and Parsley:

Reduce the heat to low. Add the heavy crème fraîche and mix thoroughly so the sauce coats all ingredients.
Sprinkle chopped parsley to taste and stir again gently.
Allow the gratin to simmer on low heat for another 2-3 minutes, stirring occasionally.

6- Serving: