Escargots à la Bourguignonne is a classic French delicacy that transports you straight to the heart of Burgundy with its rich and earthy flavors. This luxurious dish features tender snails bathed in sumptuous garlic-parsley butter, offering bold and comforting flavors. Often served in their shells or special snail dishes, these Burgundy snails are a testament to the sophistication and depth of French cuisine. Whether you’re an adventurous eater or a connoisseur of traditional French dishes, Escargots à la Bourguignonne provides an unforgettable culinary experience that’s as indulgent as iconic.
AuthorJulia ForesekCategoryAppetizers & Starters, FrenchDifficultyIntermediatePrepare the Garlic-Parsley Butter:
In a bowl, mix together the softened butter, minced garlic, chopped parsley, minced shallot, salt, black pepper, and lemon juice until well combined.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Fill the Shells:
If using fresh escargots, clean and prepare them according to instructions. For canned, simply drain and rinse.
Place a small amount of the butter mixture in each escargot shell.
Insert one escargot into each shell and fill the rest of the shell with more garlic-parsley butter.
Bake:
Place the filled shells in a snail dish or on a baking sheet.
Bake in the preheated oven for about 10-12 minutes, or until the butter is sizzling.
Serve:
Serve hot with slices of baguette to sop up the delicious butter.
Ingredients
Directions
Prepare the Garlic-Parsley Butter:
In a bowl, mix together the softened butter, minced garlic, chopped parsley, minced shallot, salt, black pepper, and lemon juice until well combined.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Fill the Shells:
If using fresh escargots, clean and prepare them according to instructions. For canned, simply drain and rinse.
Place a small amount of the butter mixture in each escargot shell.
Insert one escargot into each shell and fill the rest of the shell with more garlic-parsley butter.
Bake:
Place the filled shells in a snail dish or on a baking sheet.
Bake in the preheated oven for about 10-12 minutes, or until the butter is sizzling.
Serve:
Serve hot with slices of baguette to sop up the delicious butter.
Notes
Perfect Wine Pairing:
- Chablis: A crisp, unoaked Chablis from Burgundy, France, with its high acidity and mineral notes, complements the richness of the butter and the earthiness of the snails.
- Alternative: A Pouilly-Fuissé or a dry Riesling can pair beautifully, balancing the dish’s flavors.
When serving Escargots à la Bourguignonne, ensure the wine is chilled to enhance the dining experience, allowing the flavors of the dish and the wine to shine.
