Escargots de Bourgogne
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A quintessential French delicacy from the Burgundy region featuring vineyard snails baked in their shells with herb-infused garlic butter. Dating back to Roman times but perfected in French cuisine, this dish represents the perfect marriage of rustic ingredients and sophisticated preparation. The rich butter sauce, fragrant with parsley and garlic, transforms humble snails into an elegant appetizer exemplifying French culinary artistry.
Time & Quantities
Method & Ingredients
Required Equipment: Escargot dish or small ovenproof dish, escargot tongs and forks (if available), food processor, piping bag
Cooking Method: Baking
Ingredients
- 24 Burgundy snails (canned or jarred)
- 150g unsalted butter (softened)
- 4 garlic cloves (minced)
- 2 shallots (minced)
- 3 tbsp parsley (chopped)
- 1 tbsp chervil (optional)
- 1 tsp thyme leaves
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp cognac or white wine
- 1/8 tsp nutmeg
- zest of 1/2 lemon
- 24 snail shells (if needed)
- 1 baguette
Instructions
- Preheat oven to 450°F (230°C). Drain and rinse snails, pat dry.
- Make garlic butter: blend softened butter, garlic, shallots, herbs, seasonings, cognac, nutmeg, and lemon zest until well combined.
- If using empty shells, pipe small amount of butter into bottom of each shell.
- Place snail into each shell, then pipe remaining butter on top, filling opening completely - this butter is the real star of the show!
- Arrange filled shells in escargot dish or small baking dish, keeping them upright.
- Add any remaining butter over tops of shells.
- Bake 8-10 minutes until butter is bubbling and slightly browned.
- Warm baguette slices in oven during last 2-3 minutes.
- Serve immediately with small forks or escargot tongs and warm bread.
- Instruct guests to hold shell with tongs/napkin, extract snail with fork, and scoop all butter - no butter left behind is the golden rule!
Storage & Make-Ahead
Storage Advice: Prepared butter can be refrigerated up to 3 days or frozen up to 3 months. Once cooked, consume immediately.
Make-Ahead & Freezing Tips: Butter can be made up to 3 days ahead and refrigerated. Snails can be prepared with butter up to 4 hours ahead and refrigerated until baking.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 340
- Protein: 12g
- Fat: 28g (Saturated: 16g)
- Carbohydrates: 10g (Fiber: 0g, Sugar: 1g)
Allergen Information: Contains mollusks (snails), dairy (butter)
Dietary Information: Contains mollusks, dairy; not suitable for vegans, vegetarians, or those with shellfish or dairy allergies
Serving & Variations
Serving Suggestions: Serve in traditional escargot dish if available, or on preheated plate to keep butter melted longer. Include small ramekin for empty shells and proper utensils if available. Crusty baguette is essential for sopping up garlic butter. Simple green salad with light vinaigrette helps cut richness.
Wine or Drink Pairing: Crisp, mineral-driven white Burgundy like Chablis is the classic regional pairing. Try Jean-Marc Brocard for authentic experience.
Possible Recipe Variations: Add Espelette pepper for slight heat. Substitute half butter with bone marrow for richer version. Try with blue cheese mixed into butter for tangy twist. For modern interpretation, serve out of shell on croutons.
Additional Notes: Garlic-herb butter is key to this dish. Making it a few hours ahead allows flavors to meld.
I’ve been wanting to try making escargots at home. This recipe looks straightforward. Can I use canned snails?
Yup, you can try canned snails, it will considerably speed up preparation! Make sure to check the origin of the can and all details about the way they prepare them.
I was used to eat only the ones prepared by my mom, this is so much work to make it right. Only my mom could make it right and not chewy. 😊💖
These escargots look incredible! The garlic-herb butter is exactly how they serve it in France. Can’t wait to impress my friends with this classic French dish!