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French Cuisine

Escargots à la Bourguignonne: Snails in Garlic Butter

Prep20 min
Cook25 min
Total45 min
Yield4 portions
LevelBeginner
 
 
Snails in Garlic Butter
About This Recipe

Prepare classic French escargots à la Bourguignonne with tender snails, garlic-parsley butter and crisp bread. Learn how to assemble, heat and serve this traditional appetizer safely.

Scale This Recipe

Servings

Ingredients

Units
  • 24 large canned snails, — rinsed and drained
  • 1 medium , — 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

  1. 1
    In a pan on medium heat, melt 1 ounce of butter and sweat the shallots and snails for 3 to 4 minutes. 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.
  2. 2
    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; each dish with a generous tablespoon of garlic butter. Before baking, sprinkle a teaspoon of breadcrumbs on top of the snails.
  3. 3
    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.
Techniques in this recipe
Baking
Take It Further

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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot

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Chef's Notes

Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. If you'd like to go deeper, Knife Skills & Vegetable Cuts covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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