Escargots de Bourgogne (Burgundy Snails with Garlic Butter)

Tender snails baked in a bubbling garlic, parsley and shallot butter, served with plenty of crusty bread.

TIME BREAKDOWN
Prep: 20 min
Cook: 12 min
Total: 32 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 24 canned snails (escargots de Bourgogne), drained and rinsed (from larger supermarkets, delis or online)
  • 125g unsalted butter, softened
  • 4 cloves garlic, finely crushed
  • 1 shallot, very finely chopped
  • 3 tbsp finely chopped fresh flat-leaf parsley
  • 1 tbsp dry white wine
  • Juice of 1/2 lemon
  • 1/4 tsp fine salt
  • Freshly ground black pepper
  • Crusty baguette, to serve

Method

  1. Heat the oven to 220°C (200°C fan).

  2. Beat the butter with the garlic, shallot, parsley, wine, lemon juice, salt and pepper until evenly combined.

  3. Pat the snails dry on kitchen paper. Divide a little of the butter between the hollows of a snail dish, or use four small ovenproof ramekins, then add the snails and cover them with the remaining butter.

  4. Bake for 10 to 12 minutes until the butter is bubbling, fragrant and just beginning to colour.

  5. Serve immediately, with the baguette for mopping up the garlic butter.