Escargots à la Bourguignonne
Escargots à la bourguignonne is a classic French dish of snails prepared Burgundy-style.The cooked snails are typically placed in their shells—or a special escargot dish—and baked with garlic-parsley butter, usually made from:ButterFinely chopped garlicParsleyShallots, sometimesSalt and pepperOccasionally white wine or brandyThey’re served hot, often with crusty bread to soak up the rich, garlicky butter. Despite the name, the defining feature is the Burgundy-style butter preparation, not necessarily that the snails come from Burgundy.
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Ingredients
- 24 cooked escargots canned, drained
- 24 escargot shells clean or an escargot baking dish
- 1 cup unsalted butter (2 sticks), softened
- 4 garlic cloves very finely minced or grated
- 1 small shallot finely minced
- ½ cup flat-leaf parsley fresh, finely chopped
- 1 tablespoon dry white wine
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pinch ground nutmeg optional
- Crusty French bread for serving
Instructions
- Prepare the snails: Rinse the drained escargots briefly under cold water, then pat them dry with paper towels.
- Make the garlic-parsley butter: In a bowl, combine the softened butter, garlic, shallot, parsley, white wine, salt, pepper, and nutmeg. Mix until evenly blended.
- Fill the shells: Place about ½ teaspoon of butter inside each shell. Insert one snail, then cover the opening generously with more butter.
- If using escargot dish: If you don’t have shells, place one snail in each cavity of an escargot dish or mini-muffin pan and cover each with about 1½ teaspoons of butter.
- Chill briefly: Arrange the filled shells opening-side up in an escargot dish or on a bed of coarse salt in a baking dish so they remain upright. Refrigerate for 15–30 minutes to firm the butter.
- Bake: Preheat the oven to 425°F. Bake for 10–12 minutes, until the butter is melted and bubbling. For light browning, broil for an additional 30–60 seconds, watching carefully.
- Serve: Serve immediately with crusty bread for soaking up the garlic-parsley butter. Use escargot tongs and small forks if serving them in shells.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 477kcal (24%)Carbohydrates: 4g (1%)Protein: 11g (22%)Fat: 47g (72%)Saturated Fat: 29g (181%)Polyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 152mg (51%)Sodium: 635mg (28%)Potassium: 323mg (9%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 2111IU (42%)Vitamin C: 11mg (13%)Calcium: 39mg (4%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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