French
Escargots de Bourgogne
A classic Burgundian first course of tender snails tucked into shells with garlic, parsley, shallot, and butter. Serve them bubbling hot with bread to catch every drop of the green-flecked butter.
Watch it madeGourmandises TV - PARIS 🇫🇷 - Cuisine · 8:03
Ingredients
- Prepared Burgundy snails, drained12
- Clean empty escargot shells12
- Dry white Burgundy wine1/2 cup
- Water1/2 cup
- Small shallot, finely minced1
- Garlic cloves, finely minced3
- Flat-leaf parsley, finely chopped3 tbsp
- Unsalted butter, softened90g
- Fresh thyme1 small sprig
- Bay leaf1
- Fine sea salt1/2 tsp
- Freshly ground black pepper1/4 tsp
- Coarse salt, for the baking dish1 cup
- Baguette, for serving1/2 small loaf
Method
- Rinse the drained snails briefly under cold water, then pat them dry.
- Put the white wine, water, thyme, bay leaf, and half of the minced shallot in a small saucepan and bring to a gentle simmer.
- Add the snails and simmer gently for 8 minutes, then drain well and discard the aromatics.
- Heat the oven to 220°C.
- In a bowl, work together the softened butter, garlic, parsley, remaining shallot, sea salt, and black pepper until evenly combined.
- Spread the coarse salt in an escargot dish or small baking dish to hold the shells steady.
- Place a little garlic-parsley butter in the bottom of each shell, slide in one snail, then seal the opening with more butter.
- Nestle the filled shells opening-side up in the coarse salt.
- Bake for 8 to 10 minutes, until the butter is melted, fragrant, and bubbling at the shell openings.
- Serve immediately with slices of baguette for dipping into the hot beurre d’escargot.
Common questions
Can I substitute the Burgundy wine or use a different liquid for the snail poaching step?
Yes. A dry white wine is ideal, but you can use another dry white wine or replace part of it with water plus a splash of lemon juice. Avoid sweet wines, which make the sauce taste flat or cloying.
How long does it take from start to finish, and can I prep anything ahead?
Plan for about 30 to 40 minutes total. You can make the garlic-herb butter ahead and refrigerate it for up to 2 days. Assemble and bake the shells just before serving for the best texture.
What are the most common mistakes when making escargots at home?
The biggest mistakes are overcooking the snails, under-seasoning the butter, and baking at too low a temperature. Also, make sure the shells are dry and stable in coarse salt so the butter doesn’t spill out.
How should I store leftovers, and can I reheat them?
Store leftover cooked snails and butter in an airtight container in the fridge for up to 2 days. Reheat gently in a hot oven until just warmed through. Avoid microwaving if possible, since it can make the snails rubbery.
What is the best way to serve escargots, and what should I offer alongside them?
Serve immediately while bubbling hot, with plenty of baguette for dipping into the garlic butter. A simple green salad and the same dry white wine used in cooking are classic, but keep accompaniments light so the dish stays the focus.