Escargots De Bourgogne Recipe

Prepare the garlic-parsley butter

Soften the unsalted butter at room temperature for 15–20 minutes or gently warm in a bowl set over barely simmering water until spreadable. In a mixing bowl, combine the softened butter, minced garlic, finely minced shallot, chopped parsley, lemon zest, white wine, Pernod (if using), salt and freshly ground black pepper. Stir thoroughly until homogeneous. Taste and adjust seasoning — it should be bright on garlic and herb but not overpowering.

Portion the butter

Spoon or pipe about 1 teaspoon (roughly 8 g) of the garlic-parsley butter into each escargot shell or into each well of an escargot baking dish. If using shells, press a small amount of butter into the bottom of the shell first to create a base so the snail sits in butter. Reserve a little butter for topping if using breadcrumbs.

Add escargots

Place one snail into each shell or well atop the butter. Cover each snail with an additional teaspoon of garlic-parsley butter so the snail is nestled in butter. If you like a slight crunch, sprinkle approximately 1/4 teaspoon of breadcrumbs over each filled shell or well.

Bake

Preheat the oven to 200°C (400°F). Arrange the filled shells in an escargot plate or on a baking tray so they remain upright. Bake on the middle rack for 8–10 minutes, until the butter is bubbling and the garlic is fragrant. If you used breadcrumbs, they will be lightly golden. Take care not to overbake — the snails are already cooked and you are heating through and marrying flavors.

Finish

Remove the escargots from the oven. Let rest 1–2 minutes (but serve while hot). If desired, spoon any bubbling butter over the exposed snail for extra gloss.

Arrange the hot escargots on a warmed serving plate. Serve immediately with slices of crusty baguette to dip into the garlic butter and lemon wedges on the side. Instruct diners to extract snails with an escargot fork or small pick and enjoy with butter-soaked bread.