Snails In Garlic Butter (escargot À La Bourguignonne)

Escargot à la Bourguignonne is a classic French dish of snails cooked in a delicious garlic and herb butter sauce. It's a luxurious appetizer that is perfect for a special occasion or a fancy dinner.

Snails In Garlic Butter (escargot À La Bourguignonne)

Ingredients

  • 24 canned snails
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Baguette, for serving

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Rinse the canned snails under cold water and drain.
  3. In a small bowl, mix together the softened butter, minced garlic, chopped parsley, salt, and pepper.
  4. Place a small amount of the garlic butter in each well of an escargot plate or a small, shallow baking dish.
  5. Place a snail into each well and top with the remaining garlic butter.
  6. Bake in the preheated oven for 10 minutes, or until the butter is sizzling.
  7. Serve the escargot hot with slices of baguette for dipping into the garlic butter.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Fat
12g
Carbohydrates
2g
Protein
8g

Supplies

Escargot plate or small baking dish Oven

Tools

Knife Cutting board Small bowl Basting brush

Serving suggestions

Serve the escargot with a crisp white wine, such as Chardonnay, and a side salad for a complete French dining experience.

Tips & tricks

Make sure to have plenty of crusty bread on hand to soak up the delicious garlic butter!

Cost

$20