Escargots de Bourgogne

Escargots de Bourgogne

Snails baked in their shells with garlicky, herb-flecked butter until bubbling.

Total 40 min Makes 4 servings Calories 320/serving

Dietary

Pescatarian, Nut free

Allergens

Dairy, Wheat, Shellfish

This Burgundian classic pairs tender canned snails with a fragrant compound butter of garlic, shallot, and parsley, baked until the butter sizzles in the shell. Serve as an elegant starter with crusty bread to soak up the butter, alongside a chilled glass of white Burgundy.

Ingredients

  • 24 canned snails, drained and rinsed
  • 24 escargot shells, cleaned
  • 1 cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tablespoons shallot, minced
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon dry white wine
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 loaf baguette, sliced, for serving

Method

  1. Preheat the oven to 425°F. If using an escargot baking dish, set it out; otherwise arrange a bed of coarse rock salt on a baking sheet to hold the shells upright.

  2. In a medium bowl, mash the softened butter with the minced garlic, shallot, parsley, salt, and pepper until evenly combined.

  3. Stir the white wine and lemon juice into the garlic butter until fully incorporated.

  4. Place one snail into each shell, then pack about 1 teaspoon of garlic butter into the opening of each shell, pressing to seal.

  5. Nestle the filled shells, butter-side up, into the escargot dish wells or into the bed of rock salt so they sit level.

  6. Bake until the butter is melted, bubbling, and lightly golden at the edges, 10 minutes.

  7. Remove from the oven and let stand 2 minutes before serving, as the butter will be very hot. Serve immediately with baguette slices for dipping.

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Escargots de Bourgogne

This Burgundian classic pairs tender canned snails with a fragrant compound butter of garlic, shallot, and parsley, baked until the butter sizzles in the shell. Serve as an elegant starter with crusty bread to soak up the butter, alongside a chilled glass of white Burgundy.

40 min 4 servings 320 cal

Ingredients

  • 24 canned snails, drained and rinsed
  • 24 escargot shells, cleaned
  • 1 cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tablespoons shallot, minced
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon dry white wine
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 loaf baguette, sliced, for serving

Method

  1. 1

    Preheat the oven to 425°F. If using an escargot baking dish, set it out; otherwise arrange a bed of coarse rock salt on a baking sheet to hold the shells upright.

  2. 2

    In a medium bowl, mash the softened butter with the minced garlic, shallot, parsley, salt, and pepper until evenly combined.

  3. 3

    Stir the white wine and lemon juice into the garlic butter until fully incorporated.

  4. 4

    Place one snail into each shell, then pack about 1 teaspoon of garlic butter into the opening of each shell, pressing to seal.

  5. 5

    Nestle the filled shells, butter-side up, into the escargot dish wells or into the bed of rock salt so they sit level.

  6. 6

    Bake until the butter is melted, bubbling, and lightly golden at the edges, 10 minutes.

  7. 7

    Remove from the oven and let stand 2 minutes before serving, as the butter will be very hot. Serve immediately with baguette slices for dipping.