Escargot À La Bourguignonne Recipe
Garlic Herb Butter & Toasted Baguettes
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Ingredients
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Escargots & Butter
Baguette & Garnish
Optional (for escargot plates)
Method
Escargots & Butter
- 1
Prepare escargots
If using canned escargots, drain them and rinse briefly under cool water. Pat dry thoroughly on paper towels. This removes packing liquid and helps the butter adhere.
- 2
- 3
Make garlic-herb butter
In a medium bowl, combine the room-temperature unsalted butter, minced garlic, minced shallot, chopped parsley, chopped chives, dry white wine, lemon juice, and Dijon mustard. Season with sea salt, freshly ground black pepper, and a small grate of nutmeg if using. Stir vigorously until fully homogenous and smooth. Taste and adjust seasoning; it should be bright, garlicky, and slightly tangy.
- 4
Portion butter
If you have escargot plates or shells: place about 1 teaspoon of garlic-herb butter into each shell or into each well of an escargot plate. Nestle one escargot into each butter portion so the snail is surrounded by butter. If you do not have shells/plates: divide the butter into 6 mounds in a small baking dish (about 8" x 8") and place 4 escargots on each mound so they cook in individual pools.
- 5
Chill briefly (optional)
Chill assembled shells or baking dish in the refrigerator for 10–15 minutes to firm the butter slightly; this helps the butter keep its shape and prevents excessive spattering in the oven.
- 6
Bake
Preheat the oven to 200°C (400°F). Place the escargot plates or baking dish on a rimmed baking sheet. Bake on the middle rack for 8–10 minutes, until the butter is bubbling and the garlic is fragrant. If you want a slight browning on top, finish under the broiler for 30–60 seconds watching carefully to avoid burning.
Baguette & Garnish
- 7
Toast baguette
While the escargots bake, slice the baguette on the diagonal into 12–16 slices (about 1/2" thick). Brush each slice lightly with olive oil and sprinkle very lightly with sea salt. Toast under the broiler or in a 200°C (400°F) oven on a baking sheet for 4–6 minutes, turning once, until crisp and golden. Remove and keep warm.
- 8
Plate and garnish
When escargots are done, remove from the oven. If you used shells and served them on a bed of coarse salt (see optional), place shells on individual plates or on the baking sheet. Sprinkle a few chopped parsley leaves over the top for color. Serve immediately with toasted baguette slices and lemon wedges on the side so diners can squeeze a touch of lemon over the escargot if desired.
Optional Finishing & Serving
- 9
- 10