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Escargots de Bourgogne

Escargots de Bourgogne (Burgundy snails) are a traditional French dish of snails served with butter, garlic, and parsley.

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 people
Calories: 74 kcal
Course: Main Course , Appetizer
Cuisine: French

Ingredients

  • 48 blanched and shelled Burgundy snails + 48 shells
  • 1½ cups butter , soft
  • 4 cloves garlic , minced
  • 3 shallots , chopped
  • ½ bunch flat-leaf parsley , very finely chopped
  • salt
  • black pepper , finely ground
Equipment
  • 4 snail plates

Instructions

    Cup of Yum
  1. Garlic butter
  2. In a large bowl, knead the soft butter so that it is easy to mix.
  3. Add the garlic, shallot and parsley.
  4. Season with salt and pepper
  5. Mix well until getting a homogeneous butter.
Preparation and cooking of the snails
  1. Preheat the oven to 430 F (220°C).
  2. Sterilize the shells for a few minutes in boiling water. Drain them gently and dry them, especially without cooling them with cold water.
  3. Place 1 knob of garlic butter in each empty shell.
  4. Place 1 snail per shell and seal the shell with garlic butter.
  5. Arrange the shells in 4 special snail dishes (alveoli dishes) with the openings facing up.
  6. Place in the oven and cook for about 5 to 10 minutes or until the butter is bubbly.