Escargots de Bourgogne
This classic French appetizer features tender snails baked in a rich garlic-herb butter. It's a surprisingly simple dish to prepare that delivers impressive flavor.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten, milk, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 24 pcscanned escargots, drained and rinsed
- 113 gunsalted butter, softened
- 3 clovegarlic, minced
- 2 tbspfresh parsley, finely chopped
- 1 pcsshallot, finely minced
- 1 tbspdry white wine
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 1 pcsbaguette, sliced, for serving(optional)
Equipment
escargot dish · spoon · oven · small bowl
The method
Step by step
- 1
Preheat your oven to 200°C (400°F).
About 5 min
- 2
In a small bowl, combine the softened butter, minced garlic, chopped fresh parsley, minced shallot, dry white wine, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
About 5 min
Cook’s note: Ensure the butter is truly softened for easier mixing.
- 3
Place one drained and rinsed escargot into each cavity of an escargot dish.
About 2 min
Cook’s note: If you don't have an escargot dish, you can use small oven-safe ramekins, placing 2-3 snails in each.
- 4
Spoon a generous amount of the garlic-herb butter mixture over each escargot, ensuring it is completely covered.
About 3 min
Cook’s note: The butter will melt and infuse the snails with flavor.
- 5
Bake in the preheated oven for 8-10 minutes, or until the butter is bubbling and the escargots are heated through.
About 10 min
Cook’s note: Watch carefully to prevent the butter from burning.
- 6
Serve immediately with fresh baguette slices for dipping into the delicious garlic butter.
Cook’s note: Have small forks or picks available for serving the escargots.
Keep it good
Leftover escargots can be stored in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) until warmed through, about 5-7 minutes.
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