Name: Classic Escargots de Bourgogne with Garlic Herb Butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 servings
Cuisine: French cuisine
Ingredients: 24 pcs snails (canned, extra large, drained and rinsed); 1 cup unsalted butter (2 sticks, softened); 4 pcs garlic (cloves, minced); 0.25 cup fresh parsley (finely chopped); 2 tbsp dry white wine (such as Chardonnay or Sauvignon Blanc); 1 pcs shallots (small, finely minced); 0.5 tsp salt; 0.25 tsp black pepper (freshly ground)

Classic Escargots de Bourgogne with Garlic Herb Butter - Image 1

Prep: 15 min • Cook: 10 min. A traditional preparation of plump snails baked in a rich, aromatic butter infused with fresh garlic, parsley, and a hint of white wine. Perfect for an elegant appetizer, these Escargots de Bourgogne boast a depth of flavor that is both rustic and refined, showcasing a hallmark of French culinary heritage.

Preparation time: 15 min
Cooking time: 10 min
Total time: 25 min
Servings: 24
Course: Appetizer
Complexity: Easy

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Ingredients

24 pcs snails(canned, extra large, drained and rinsed)
1 cup unsalted butter(2 sticks, softened)
4 pcs garlic(cloves, minced)
1/4 cup fresh parsley(finely chopped)
2 tbsp dry white wine(such as Chardonnay or Sauvignon Blanc)
1 pc shallots(small, finely minced)
1/2 tsp salt
1/4 tsp black pepper(freshly ground)

Instructions

Garlic Herb Butter

In a medium bowl, combine the softened unsalted butter, minced garlic, finely chopped fresh parsley, minced shallots, dry white wine, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and the butter is aromatic.

Assembly and Baking

Preheat your oven to 400°F (200°C).
Place each drained and rinsed snail into the indentation of an escargot dish or a small oven-safe ramekin.
Top each snail generously with the prepared garlic herb butter, ensuring the snail is fully covered and the butter fills the cavity.
Bake for 8-10 minutes, or until the butter is bubbling vigorously and the edges are slightly golden.

Serving

Carefully remove the escargot dish from the oven. Serve immediately with crusty bread for soaking up the delicious butter.

Nutrition

Servings: 24
Serving size (imperial): 1.1 oz

Nutrient	Per serving	Per 100 g	Total (24 servings)
Calories	150.5 kcal	501.7 kcal	3,612 kcal
Protein	4 g	13.3 g	96 g
Fat	13.5 g	45 g	324 g
Carbs	2 g	6.7 g	48 g

Tips

Ensure butter is properly softened; this makes mixing much easier for a smooth herbed butter.
Accompany with a crisp baguette to sop up all the flavorful garlic herb butter.

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Ingredients

24 pcs snails(canned, extra large, drained and rinsed)
1 cup unsalted butter(2 sticks, softened)
4 pcs garlic(cloves, minced)
1/4 cup fresh parsley(finely chopped)
2 tbsp dry white wine(such as Chardonnay or Sauvignon Blanc)
1 pc shallots(small, finely minced)
1/2 tsp salt
1/4 tsp black pepper(freshly ground)

Instructions

Garlic Herb Butter

In a medium bowl, combine the softened unsalted butter, minced garlic, finely chopped fresh parsley, minced shallots, dry white wine, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and the butter is aromatic.

Assembly and Baking

Preheat your oven to 400°F (200°C).
Place each drained and rinsed snail into the indentation of an escargot dish or a small oven-safe ramekin.
Top each snail generously with the prepared garlic herb butter, ensuring the snail is fully covered and the butter fills the cavity.
Bake for 8-10 minutes, or until the butter is bubbling vigorously and the edges are slightly golden.

Serving

Carefully remove the escargot dish from the oven. Serve immediately with crusty bread for soaking up the delicious butter.

Nutrient

Per serving

Per 100 g

Total (24 servings)

Calories

150.5 kcal

501.7 kcal

3,612 kcal

Protein

4 g

13.3 g

96 g

Fat

13.5 g

45 g

324 g

Carbs

2 g

6.7 g

48 g