Escargots a la Bourguignonne

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Escargots a la Bourguignonne

Escargots a la Bourguignonne
Servings 4


  • 24 canned snails* rinsed and drained
  • 12 Tbs unsalted butter
  • 1 1/2 Tbs shallots chopped fine
  • 1/2 Tbs garlic chopped fine
  • 1/2 Tbs parsley chopped fine
  • 2 tsp salt
  • 1/2 tsp freshly ground black pepper


  • In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined. Put about 1/4 tablespoon of the butter in each shell, followed by a snail, and then another 1/4 tablespoon of butter. Place on individual oven-proof serving dishes and bake in a 400F (200C) oven for 10 to 15 minutes, until the butter begins to bubble. Serve with crusty French bread (baguette) for sopping up the sauce.

    * Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.

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