Snails in Garlic Butter
Snails in Garlic Butter, or "Escargots à la Bourguignonne," is a beloved French appetizer featuring tender snails bathed in a flavorful garlic herb butter. This classic dish brings French bistro charm to any gathering and pairs beautifully with a crusty baguette.
Servings: 4
Calories: 270kcal
Ingredients
- 24 large canned snails, rinsed and drained
- 1 medium shallot, sliced
- 0.25 pound unsalted butter cut in cubes
- 8 large garlic cloves
- 1 small parsley bunch, about 1 cup
- 12 large basil leaves
- Salt and freshly ground pepper
Instructions
- In a pan on medium heat, melt 1 ounce of butter and sweat the shallots and snails for 3 to 4 minutes. Season with salt and pepper, stir and store in a bowl. In the small bowl of a food processor, chop the garlic, parsley and basil leaves.
- Add the cubed butter, salt, and pepper until the butter is soft and the ingredients are thoroughly combined. Arrange the sautéed snails in individual ovenproof serving dishes; cover each dish with a generous tablespoon of garlic butter. Before baking, sprinkle a teaspoon of breadcrumbs on top of the snails.
- Bake in a 400°F oven for 10 to 15 minutes, until the butter, begins to bubble and brown. Serve with a crusty French baguette for sopping up the sauce.
Notes
Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the U.S. Learn more about snails: Snails can be terrestrial, freshwater or marine. Escargot is the common name for the land gastropod mollusk. The edible snails of France have a single shell that is tan and white and is from 1 to 2 inches in diameter. The best-known escargots are from Burgundy.
Cooking Tips for Snails in Garlic Butter
- Use High-Quality Snails: Opt for large canned snails from a reputable brand. Quality makes a big difference in the tenderness and flavor.
- Fresh Herbs Are Essential: Fresh parsley and basil bring brightness to the rich butter sauce. Avoid using dried herbs, as they lack the same flavor impact.
- Proper Butter Browning: Bake the snails until the garlic butter is golden and bubbly, but avoid over-browning, which can make the dish bitter.
- Breadcrumb Topping for Texture: Add a light sprinkle of toasted breadcrumbs on top of each dish before baking. The breadcrumbs provide a nice contrast to the creamy garlic butter.
- Serve Hot with Baguette: For the best experience, serve this dish hot from the oven with a crusty baguette to soak up the buttery, garlicky sauce.
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