Print Options:

Escargots à la Bourguignonne

Yields4 ServingsPrep Time15 minsCook Time12 minsTotal Time27 mins

 24 canned or fresh escargots, drained
 1/2 cup (113g) unsalted butter, softened
 2-3 cloves garlic, minced
 2 tablespoons fresh parsley, chopped
 1/4 teaspoon salt
 Pinch of black pepper
 1/2 teaspoon lemon juice
 24 escargot shells (if using canned snails)
 Baguette slices, for serving
1

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.

2

Preheat the Oven:

Preheat your oven to 375°F (190°C).

3

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.

4

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.

5

Serve:

Serve hot with slices of baguette to sop up the delicious butter.

Nutrition Facts

0 servings

Serving size

150g

Amount per serving
Calories300
% Daily Value *
Total Fat 27g35%

Saturated Fat 17g85%
Sodium 300mg14%
Total Carbohydrate 3g2%

Dietary Fiber 0g
Total Sugars 0g
Protein 10g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.