Escargots de Bourgogne

How to Make Escargots de Bourgogne (Burgundy Snails)

Ingredients

• 24 canned or pre-cooked escargots (snails), drained

• 24 snail shells (optional, if you want classic presentation)

• 1 cup (225 g) unsalted butter, softened

• 4 garlic cloves, finely minced

• 2 tablespoons fresh parsley, finely chopped

• 1 tablespoon shallots, finely chopped

• Salt and black pepper to taste

• A squeeze of lemon juice (optional)

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Instructions

1. Make the garlic herb butter

• In a bowl, mix softened butter with garlic, parsley, shallots, salt, pepper, and lemon juice.

• Stir until all ingredients are well combined and smooth.

• Set aside.

2. Prepare the snails

• If using shells:

  • Place one small amount of garlic butter inside each empty shell.

  • Insert one escargot into the shell.

  • Cover the opening with more garlic butter.

• If not using shells:

  • Place escargots in a snail dish or small baking dish and cover each with a spoonful of garlic butter.

3. Bake

• Preheat oven to 200°C (400°F).

• Arrange the filled shells or baking dish on a tray.

• Bake for 10–12 minutes, or until the butter is bubbling and fragrant.

4. Serve

• Serve hot, with crusty bread to soak up the garlic butter.

• Enjoy immediately while the butter is still sizzling!