Snails with Garlic Butter (Escargots à la Bourguignonne)
Escargots à la bourguignonne is a French dish of snails with garlic butter. Recipe source: “Snails with Garlic Butter (Escargots à la Bourguignonne)”, Wikibooks Cookbook contributors, en.wikibooks.org, CC BY-SA 4.0 (adapted). Photo: Kadooshka, CC BY 3.0, via Wikimedia Commons.
- Total time
- 45 min
- Servings
- 4
- Calories
- 437
- Protein
- 5g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 400°F.
Step 2
Drain and rinse the snails.
Step 3
Combine the butter with the shallots, garlic, parsley, salt, and pepper, and blend well.
Step 4
Sauté the mushroom caps, if using, in a small amount of garlic butter until cooked but still firm. Remove from the heat.
Step 5
If using snail shells, place a snail in each shell and fill the rest of the space with garlic butter. If using a snail dish without the shells, place a snail in each indentation and fill the rest of the space with garlic butter. If using mushroom caps, place 2–3 snails in each cap and top with a generous amount of garlic butter.
Step 6
Heat the snails in the oven for 5–7 minutes, and serve with copious quantities of French bread for soaking up the garlic butter.
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