---
title: Wild Burgundy Snail Tian - Summer, Early, Sides
description: Wild Burgundy Snail Tian. Provençale cooking always evokes images of summer - tomatoes, summer squash, garlic, and fresh herbs.
image: https://www.potironne.com/hs-fs/file-17966580-jpg/images/recipes/wild-burgundy-snail-tian_1.jpg
---

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# Escargot Recipes

## [Wild Burgundy Snail Tian - Summer, Early, Sides](https://www.potironne.com/escargot-recipes/bid/206937/Wild-Burgundy-Snail-Tian-Summer-Early-Sides)

![Wild Burgundy Snail Tian](https://www.potironne.com/hs-fs/file-17966580-jpg/images/recipes/wild-burgundy-snail-tian_1.jpg)![Wild Burgundy Snail Tian](https://www.potironne.com/hs-fs/file-17966736-jpg/images/recipes/wild-burgundy-snail-tian_2.jpg)![Wild Burgundy Snail Tian](https://www.potironne.com/hs-fs/file-17966896-jpg/images/recipes/wild-burgundy-snail-tian_3.jpg)![Wild Burgundy Snail Tian](https://www.potironne.com/hs-fs/file-17967148-jpg/images/recipes/wild-burgundy-snail-tian_4.jpg)![Wild Burgundy Snail Tian](https://www.potironne.com/hs-fs/file-17967387-jpg/images/recipes/wild-burgundy-snail-tian_5.jpg)![Wild Burgundy Snail Tian](https://www.potironne.com/hs-fs/file-17967569-jpg/images/recipes/wild-burgundy-snail-tian_6.jpg)![Wild Burgundy Snail Tian](https://www.potironne.com/hs-fs/file-17967749-jpg/images/recipes/wild-burgundy-snail-tian_7.jpg)![Wild Burgundy Snail Tian](https://www.potironne.com/hs-fs/file-17967907-jpg/images/recipes/wild-burgundy-snail-tian_8.jpg)

Provençale cooking always evokes images of summer - tomatoes, summer squash, garlic, and fresh herbs. Classically, a tian is a shallow-baked mélange of these icons of summer, served warm aside all manner of protein. Here, as fine escargot encourage creativity, our spin is a delightful warm salad.

**Yield:** Makes 4 Side Dishes

**Cook Time:** 45 Minutes

## Directions

Stir ingredients together. Cover, and chill for up to four hours. Allow to come back up to room temperature. Add 1 tablespoon Thai basil, snipped or torn roughly. Serve room-temperature-warm or very gently warmed: over fish, beside steaks, under lamb, or as a salad all it's own (perhaps over baby spinach). Garnish with whole snail and Thai basil sploosh.

## Ingredients

- 12 extra large Wild Burgundy Snails, (four left whole) roughly diced
- 2 medium red tomatoes, flesh only, medium diced
- 4 ounces crimini mushrooms, medium diced and sautéed
- 1 medium shallot, finely chopped
- 2 small cloves garlic, finely sliced
- 1 teaspoon Sherry vinegar
- 1 teaspoon fine olive oil
- 1 tablespoon whole grain mustard (or 2 tablespoons mashed ripe avocado, plus a squeeze of fresh lemon juice)
- salt, white pepper (Sarawak), Thai basil (below)

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 Tags: [side](https://www.potironne.com/escargot-recipes/topic/side)

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