Sabarot Burgundy Set Snails and Shells

Snails & Shells Set

Bring a little French bistro tradition to your table with Sabarot Burgundy Set Snails and Shells. This classic French speciality contains 24 prepared Burgundy snails, also known as Escargots de Bourgogne, complete with reusable shells so you can recreate one of France's most famous starters in your own kitchen.

Burgundy snails are prized for their delicate, earthy flavour and tender, slightly firm texture. They're particularly delicious served in the traditional French way, nestled inside their shells with plenty of garlic and parsley butter, then baked until the butter is bubbling and fragrant. Add some crusty French baguette to mop up the buttery juices and you've got a lovely little starter that feels straight out of a Parisian restaurant.

Made using Helix pomatia snails, this convenient escargot kit takes much of the preparation out of cooking snails from scratch. The snails are already prepared, while the accompanying shells give you that authentic French presentation. They're ideal for dinner parties, special occasions or simply trying something a little different at the weekend.

Key Features:

• Contains 24 prepared Burgundy snails with accompanying shells.
• Traditional Escargots de Bourgogne speciality.
• Made using Helix pomatia snails.
• Supplied with reusable snail shells.
• Conveniently prepared for cooking.
• Shells can be cleaned and reused for future recipes.
• Produced by Sabarot, a French speciality food brand.

Recipe Inspiration:

• Classic Escargots à la Bourguignonne: Fill the snail shells with garlic, parsley and shallot butter, add the prepared snails and bake until the butter is bubbling.
• Escargots with Wild Mushroom Butter: Combine softened butter with finely chopped sautéed wild mushrooms, garlic and thyme, then use it to fill the shells before baking.
• Lemon & Tarragon Escargots: Prepare a fragrant butter with fresh tarragon, lemon zest and garlic, then bake the snails in their shells and serve with toasted sourdough.
• Escargots with Roquefort Butter: Mix softened butter with a little Roquefort cheese, finely chopped chives and black pepper, then spoon into the shells with the snails and bake until melted.

Do you need a special dish to cook escargots in their shells?

A traditional escargot dish has small, rounded indentations designed to hold the shells upright while they cook. However, you can also use a small ovenproof dish and arrange the shells snugly together to prevent them from rolling. A layer of coarse salt can help stabilise the shells, although it should not be mixed into the finished dish.

How do you eat French escargots served in their shells?

Escargots are traditionally eaten using snail tongs and a small two-pronged escargot fork. The tongs hold the shell securely while the fork is used to remove the snail. If you don't have specialist utensils, a small fork and a napkin to steady the shell can work. Serve with bread to enjoy the remaining flavoured butter.

How do you clean reusable escargot shells after cooking?

Remove any remaining butter or food from the shells, then wash them thoroughly in hot, soapy water using a small brush to reach inside. Rinse well and allow them to dry completely before their next use. Inspect the shells for cracks or damage and discard any that are broken.

Ingredients:

Burgundy snails (Helix Pomatia) salt, natural flavouring. 

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.