🇫🇷 France · Food
Escargots de Bourgogne: Garlic Butter Snails
By eatmundo · July 6, 2026
🇫🇷 FRIndulge in the iconic French appetizer, Escargots de Bourgogne, featuring plump snails baked in a rich garlic-parsley butter. Each bite offers a succulent, herbaceous burst, perfectly complemented by a crisp baguette for soaking up every last drop of the exquisite sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 200°C (390°F). If using fresh snails, ensure they are properly cleaned and cooked; if canned, rinse them thoroughly under cold water and pat dry.
- 2
In a small bowl, combine the softened 100g unsalted butter with 3 finely minced garlic cloves, 2 tablespoons of freshly chopped parsley, and 1 finely diced small shallot.
- 3
Add 1 tablespoon of dry white wine, 0.25 teaspoon of salt, and 0.125 teaspoon of freshly ground black pepper to the butter mixture. Mix everything thoroughly until well combined and fragrant.
- 4
Carefully place one snail into each cavity of an escargot dish. If you don't have a special dish, you can arrange them in oven-safe ramekins.
- 5
Generously spoon the garlic-parsley butter mixture over each snail, ensuring they are completely covered and the butter fills the shell or cavity. Don't be shy with the butter; it's the star!
- 6
Bake the escargots in the preheated oven for 8-10 minutes, or until the butter is sizzling vigorously and the edges are lightly golden. Watch carefully to avoid burning the butter.
- 7
Serve immediately, straight from the oven, with plenty of crusty baguette to mop up the glorious garlic butter. Be cautious, as the dish will be extremely hot.
Frequently Asked Questions
What kind of snails should I use for Escargots de Bourgogne?+
For ease and safety, use canned escargots, preferably Helix pomatia (Burgundy snails), which are pre-cooked. Fresh snails require significant preparation.
Is special equipment necessary to serve these escargots?+
While traditional escargot plates with indentations are common, you can also serve them in small ramekins or a shallow baking dish. Just ensure you have crusty bread for dipping.
How do I prevent the garlic butter from separating or burning while baking?+
Use softened, room-temperature butter for mixing and bake at 375-400°F (190-200°C) just until the butter is bubbling and the snails are heated through, typically 8-10 minutes.
Can I substitute the white wine in the garlic butter?+
A dry vermouth or a quality chicken/vegetable broth can be used. However, white wine imparts a unique acidity and depth crucial to the dish's classic flavor profile.
🇫🇷 FRMundo Match
Dishes across the world that share Escargots de Bourgogne: Garlic Butter Snails's core ingredients.
