Escargots De Bourgogne Recipe

Prepare almond-garlic butter

In a food processor, combine the roasted blanched almonds and peeled garlic cloves. Pulse until the almonds are finely ground and the garlic is minced and integrated (small coarse paste). Stop and scrape down the bowl as necessary to ensure even texture.

Add the unsalted butter (softened to room temperature) to the food processor along with the finely chopped shallot, chopped parsley, chopped thyme, lemon zest, dry white wine, sea salt and freshly ground black pepper. Pulse until the mixture forms a smooth, bright-green compound butter with small almond flecks. Taste and adjust seasoning if necessary. The butter should be soft and spreadable but not oily.

Portion butter

Using a small spoon or piping bag, portion the almond-garlic-herb butter into 24 small mounds (about 1 tablespoon each). Place portions on a tray and refrigerate briefly until slightly firm, about 10 minutes, to make handling easier.

Prepare escargots

If using escargot shells: preheat the oven to 375°F (190°C). Place one escargot into each shell, then top each snail with one portion of the almond-garlic-herb butter, pressing gently so the butter fills the shell around the snail. If you don't have shells: preheat the oven to 375°F (190°C). Place escargots in an ovenproof escargot plate or small shallow ramekins, dividing snails evenly (usually 6 per plate). Add one butter portion per snail so the butter covers and surrounds each piece.

Arrange the filled shells or plates on a baking sheet to catch any drips and transfer to the preheated oven.

Bake

Bake for 8–10 minutes, or until the butter is bubbling and the tops are fragrant and lightly golden at the edges. Do not overbake; the butter should be hot and aromatic but not burnt.

Finish and serve

Remove from oven and let rest 1–2 minutes. If desired, sprinkle a few extra chopped parsley leaves and a light dusting of finely chopped toasted almonds over the top for texture. Serve immediately with thin toasted baguette slices for dipping, and provide tongs and small forks or an escargot pick for ease of eating.