Escargots Bourgogne Recipe

Inspired by Django

Time40m

Serves4

with garlic-parsley butter and lemon

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Ingredients

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1
Cleaning the Escargots
If using fresh escargots, soak them in salted water for about 30 minutes to clean them. Rinse thoroughly under cold water and drain.
2
Prepping the Shells
If using canned escargots, ensure they are drained and rinsed. Preheat your oven to 200°C (400°F).

3
Making the Butter Mixture
In a bowl, combine the softened butter, minced garlic, finely chopped fresh parsley, lemon zest, salt, and black pepper. Mix well until all ingredients are evenly combined.
4
Filling the Shells
Place each escargot in its shell or in a small dish. Use a small spoon to fill each escargot with the garlic-parsley butter mixture, ensuring to pack it well.

5
Baking the Escargots
Arrange the filled escargots in a baking dish. Bake in the preheated oven for about 10-12 minutes, or until the butter is bubbling and the tops are slightly golden.

6
Serving the Dish
Remove the escargots from the oven and serve immediately with lemon wedges on the side for squeezing over the escargots.