Classic French Escargots de Bourgogne Recipe

Ingredients

  • 24 large snails
  • 1 cup of softened unsalted butter
  • 4 cloves of minced garlic
  • 2 finely chopped shallots
  • 1/4 cup of chopped fresh parsley
  • 1 teaspoon of salt
  • 1/2 teaspoon of ground pepper
  • 1/4 cup of dry white wine
  • 1 French baguette for serving

Steps and instructions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. In a large bowl, mix together the softened butter, minced garlic, chopped shallots, chopped parsley, salt, and pepper until well combined.
  3. Add the dry white wine to the butter mixture and stir until fully incorporated.
  4. Place each snail into a snail dish or an escargot baking dish. If you don't have these, you can also use a muffin tin.
  5. Divide the butter mixture evenly among the snails, making sure each one is well coated.
  6. Bake in the preheated oven for 10-12 minutes, or until the butter is melted and bubbly.
  7. While the snails are baking, slice the French baguette and lightly toast the slices.
  8. Remove the escargots from the oven and allow them to cool slightly before serving.
  9. Serve the escargots hot, alongside the toasted baguette slices.

Tools for making

  • Snail dish or escargot baking dish - These dishes are specially designed to hold and cook escargots, with individual sections for each snail.
  • Muffin tin - If you don't have a designated snail dish, a muffin tin can work as an alternative to hold the snails during baking.
  • Bowl - A large bowl is needed to mix together the butter, garlic, shallots, parsley, salt, and pepper.
  • Baking sheet - A baking sheet is required to place the snail dish or muffin tin on for baking in the oven.
  • Knife - A knife is needed to finely chop the shallots, parsley, and to slice the French baguette.
  • Toaster or oven - You will need a toaster or an oven to lightly toast the baguette slices.
  • Serving plate - A serving plate is needed to present the escargots and toasted baguette slices to your guests.
  • Snail tongs or small forks - These utensils are specifically designed to help extract the escargots from their shells.

Recipe variations

  • Replace the traditional butter with herb-infused butter, such as garlic and herb butter or lemon and parsley butter.
  • Add grated Parmesan or Gruyere cheese to the butter mixture for a cheesy twist.
  • Top each snail with a small piece of bacon before baking for added flavor.
  • Serve the escargots on a bed of mashed potatoes or creamy polenta instead of toasted baguette.
  • Create a crunchy topping by sprinkling breadcrumbs mixed with herbs and grated cheese over the buttered snails before baking.
  • For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the butter mixture.
  • Make a vegetarian version by substituting the snails with button mushrooms or artichoke hearts.
  • For a gluten-free option, serve the escargots with gluten-free bread or crackers.
  • Experiment with different herbs and spices in the butter mixture, such as thyme, rosemary, or tarragon, to customize the flavor.
  • Try serving the escargots with a side of garlic aioli or lemon aioli for dipping.

Recipe overview

Escargots de Bourgogne is a traditional French dish that offers an exquisite culinary experience. Despite its sophisticated allure, the dish is very simple to prepare at home with just a handful of ingredients. This recipe uses large snails smothered in a delectable garlic, shallot, parsley and white wine butter sauce, baked to perfection, and served hot with slices of toasted French baguette. The creamy, flavorful butter melts into every nook of the snails, delivering a burst of flavor with every bite. Whether you're hosting a French-themed dinner party or simply want to explore the world of gourmet cuisine in your own kitchen, this Escargots de Bourgogne recipe will certainly impress.

Common questions

  1. Can I use canned snails instead of fresh ones?
  2. Yes, you can use canned snails as a substitute for fresh snails. Just make sure to drain and rinse them before using.
  3. Can I use salted butter instead of unsalted butter?
  4. It is recommended to use unsalted butter in this recipe to have better control over the saltiness of the dish. However, if you only have salted butter, you can reduce the amount of added salt accordingly.
  5. What kind of white wine should I use?
  6. You can use any dry white wine of your choice, such as Chardonnay or Sauvignon Blanc. Avoid using sweet or dessert wines for this recipe.
  7. Can I prepare the snails in advance?
  8. Yes, you can prepare the snails and butter mixture in advance. Once assembled, cover and refrigerate until ready to bake. Allow them to come to room temperature before baking.
  9. Can I freeze the escargots?
  10. It is not recommended to freeze the escargots once they have been baked. The texture and flavor may be affected upon thawing and reheating.

Serving dishes and utensils

  • Snail dishes or escargot baking dish - These dishes are specifically designed to hold snails and their buttery sauce while baking.
  • Muffin tin - If you don't have snail dishes, a muffin tin can be a great alternative for baking the escargots.
  • Small tongs - Used to securely hold and handle the snails while serving.
  • Toothpicks - Useful for guests to easily pick out the snails from the shells.
  • French baguette - Sliced and toasted, the baguette serves as a delicious accompaniment to the escargots.
  • Butter knife - To spread the butter mixture onto the snails.
  • Oven mitts - Essential for safely handling hot dishes and removing them from the oven.
  • Plates - To serve the escargots and baguette slices.

Origin stories

Escargots de Bourgogne, or Burgundy snails, are named after the region in France from which they originate. Here, the snails are typically found in vineyards where they feed on grape leaves. The celebrated French writer Colette even noted, "Oh, the admirable wisdom of the Burgundy snail, who knows how to transform into a harmonious dish the green leaves that he devours!" This quintessential French delicacy, often served as an appetizer, dates back to Roman times. In fact, the oldest recorded recipe for this dish can be found in Apicius, a Roman cookbook dating from the 4th or 5th century. Throughout history, the snail has been a symbol of luxury and indulgence, and Escargots de Bourgogne exemplifies this tradition. Today, this dish continues to be a beloved treat savored on special occasions and at traditional holiday feasts.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.