Escargots de Bourgogne with Garlic Butter

Name: Escargots de Bourgogne with Garlic Butter
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 24 snails of Canned Escargots, drained and rinsed; 60ml Dry White Wine; 150g Unsalted Butter, softened; 4 Garlic Cloves, very finely minced; 1 small Shallots, about 30 g, very finely minced; 15g Flat-Leaf Parsley, finely chopped; 3/4 tsp Kosher Salt; 1/4 tsp Pepper (Black), freshly ground; 1 Baguette, sliced; 1 pinch of Ground Nutmeg, optional

Classic Escargots de Bourgogne bathe tender snails in a fragrant garlic-parsley butter that bubbles and browns in the oven, releasing an irresistible aroma. Serve with lightly toasted baguette slices to sop up every last drop of the rich, herbaceous sauce—an elegant starter that's surprisingly simple to prepare.

Classic Escargots de Bourgogne bathe tender snails in a fragrant garlic-parsley butter that bubbles and browns in the oven, releas... Show more

Traditional French Recipe

Health Grade

C+ · Balanced

Rating

4.1

Time

35 min

Price

2,43 €

Calories

427 kcal

low calorie

quick

easy

low sugar

Method

Heat the oven

Set the oven to 400° F and let it fully heat while you prep the rest. Keep a small ovenproof baking dish nearby so you can assemble the escargots quickly.

Prep the aromatics

Rinse the Flat-Leaf Parsley if it needs it, then dry it thoroughly and chop it as finely as possible. Mince the Garlic Clove and the Shallot until they are almost paste-like, then cut the Unsalted Butter into a few small pieces if it still feels cool. Slice the Baguette into thick rounds for serving.

Simmer the snails

Open the Canned Escargots, drain and rinse them under cool water, then tip them into a small saucepan with the Dry White Wine. Bring the wine to a gentle simmer over medium heat and cook for 2 minutes, just until the snails are heated through and have lost their canned edge. Drain off any remaining wine and set the snails aside.

Mix the butter

In a bowl, mash the butter with a fork until creamy, then stir in the garlic, shallot, parsley, Kosher Salt, freshly ground black pepper, and, if you like, a pinch of ground nutmeg. Keep mixing until the beurre d'escargots is smooth, evenly green, and easy to spread.

Bake and bubble

Divide the snails evenly among 4 small ovenproof dishes or a shallow baking dish, spoon the garlic butter over the top so each snail is well covered, and bake until the butter is bubbling and the snails are piping hot, about 10 to 12 minutes.