Appetizer

Escargots de Bourgogne

Name: Escargots de Bourgogne
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: french
Ingredients: 24 pcs canned escargots drained and rinsed; 113 g unsalted butter softened; 3 clove garlic minced; 2 tbsp fresh parsley finely chopped; 1 pcs shallot finely minced; 1 tbsp dry white wine; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 pcs baguette sliced, for serving (optional)

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

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

Storage

Leftover escargots can be stored in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 180°C (350°F) until warmed through, about 5-7 minutes.