Escargots De Bourgogne Recipe

Prep and combine

Bring the softened butter to room temperature so it is easily mashable. In a medium bowl, combine the softened butter, minced garlic, finely minced shallot, chopped parsley, chives, and tarragon (if using).

Add Pernod and lemon juice to the butter mixture. Use a fork to mash and blend until uniform. Season with sea salt and freshly ground black pepper. Taste and adjust salt, pepper or lemon as needed. If you prefer a slightly richer, gratin-style finish, stir in the grated Parmesan or Gruyère.

Transfer the butter to plastic wrap or a small piping bag if you want to pipe into shells later. If piping, chill briefly (10–15 minutes) so butter firms slightly and holds shape. Keep chilled until ready to assemble.

Preheat the oven to 200°C (400°F) with rack in the middle. If using an escargot plate, place it on a baking sheet for easier handling. If using individual shells, set them open-side up in the dish or on a tray.

If escargots are packed in liquid, drain and gently rinse under cold water. Pat dry with paper towels. Place one escargot into each shell or into each well of the escargot plate.

Using a small spoon or the tip of a piping bag, place about 1 teaspoon (approx. 5 g) of the Pernod-garlic-herb butter over each escargot so the snail is well-coated and the butter fills the shell opening. For 24 snails you will use most of the prepared butter; adjust amount per shell if you used a different quantity of butter.

If you used cheese in the butter, sprinkle a scant pinch of extra grated cheese over each filled shell for a golden gratin finish.

Bake in the preheated oven until the butter is bubbling and lightly browned on top, about 8–10 minutes. If you added cheese and want more color, place under a hot broiler for 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let stand 1–2 minutes. Transfer escargots to a shallow serving dish if necessary. Serve hot with toasted baguette slices and lemon wedges. Instruct guests to use an escargot fork or small fork to extract each snail; spoon remaining garlic butter onto bread if desired.