Escargots à la Bourguignonne
Snails baked under garlic and parsley butter until it bubbles over the shells. The butter is the recipe; the snails are the delivery mechanism.
Photograph credit: Escargots a la bourguignonne - garlic parsley butter, pernod, mushroom duxelles, panko by loustejskal.com · CC BY 2.0 · Flickr
Escargots à la Bourguignonne, Step by Step
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Heat the oven to 220°C / 425°F.
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Beat the soft butter with the garlic, parsley, shallots, Pernod, salt and pepper until completely combined and bright green. Do not melt it.
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Put a small knob of the butter into the bottom of each shell.
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Push a snail in on top of it.
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Seal the mouth of each shell with more butter, pressing it in firmly so the snail is completely enclosed.
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Sit the shells butter-side up in a snail dish or on a bed of crumpled foil so they cannot tip over.
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Bake 12 to 15 minutes, until the butter is bubbling furiously and browning at the edges. Serve immediately with bread.
Related guide: Ingredient substitutions.
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Small Things That Help
- Soft butter, never melted, or it runs straight out.
- Butter under the snail as well as over it.
- A hot oven so it bubbles rather than merely melting.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
- A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.
What to Serve with Escargots à la Bourguignonne
- Baguette
- A glass of Chablis
- Green salad
Leftovers and Storage
The butter keeps 5 days refrigerated and freezes for 3 months. Assemble and bake fresh.
Nutrition per Serving
No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.
Gluten-free when served without the baguette.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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