Escargots De Bourgogne Recipe

Rinse and Warm

Drain the escargots from the can/jar and rinse briefly under cold water. Place the rinsed snails in a small saucepan with 60 ml dry white wine and 120 g unsalted butter. Warm gently over low heat for 2–3 minutes just to heat through and allow the snail flavors to relax; do not boil. Remove snails from liquid and set aside, reserving the wine-butter liquid.

If using escargot shells, blot shells dry. If using an escargot baking dish (cassettes) or small ovenproof dishes, preheat the oven to 220°C (425°F). If you don't have shells or an escargot plate, small ramekins or a shallow baking dish will work.

In a medium bowl combine 120 g softened unsalted butter, 20 g finely chopped flat-leaf parsley, 4 minced garlic cloves, 1 very finely minced shallot, 1 tsp lemon zest, 1 tbsp dry white wine (optional), 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Mix thoroughly with a fork until smooth and homogeneous. Taste and adjust seasoning. The butter should be well combined and slightly soft but hold its shape.

If the reserved wine-butter liquid from warming the snails is flavorful, whisk 1–2 teaspoons into the garlic-parsley butter to incorporate snail flavor without making the butter too loose.

If using escargot shells: place a small dollop (about 1/2 teaspoon) of the garlic-parsley butter into the bottom of each shell, insert one snail into each shell, then top each snail with more garlic-parsley butter until the shell is filled and the butter covers the opening. Place the filled shells pointy end down into an escargot plate or a shallow baking dish so they sit upright.

If using an escargot dish/ramekins: place one snail in each well or ramekin and spoon about 1 tablespoon of the garlic-parsley butter over each snail so it is well covered. Ensure butter fills the cavity around the snail to create a bubbling sauce when baked.

Arrange the shells or ramekins on a baking sheet. Bake in the preheated 220°C (425°F) oven for 8–10 minutes, until the butter is bubbling and fragrant and the top is lightly golden. Rotate once halfway through if necessary for even browning.

For a gratin finish (optional): switch to broil/grill for the last 1–2 minutes, watching closely so the butter does not burn.

Remove from oven and let rest 1 minute. Serve the escargots hot with slices of baguette to soak up the garlic butter. Provide lemon wedges to squeeze over if desired.

Note: ensure guests use an escargot fork or small fork to extract snails from shells. Warn that the butter will be very hot.