Wild Escargots De Bourgogne Recipe

Prepare snails

Preheat the oven to 200°C (390°F). Drain the escargots from their jar/can and place them in a fine sieve. Rinse quickly with the 60 ml white wine to remove brine and impurities, then pat dry with paper towels. Set aside in a single layer on a clean plate.

Make compound butter

In a bowl, combine the 150 g softened unsalted butter with the 6 minced garlic cloves, 1 minced shallot, chopped parsley (30 g), 1 tbs chopped thyme, 1 tbs chopped chives, 1 tsp lemon zest, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Use a fork or spatula to mash and blend until smooth and homogeneous. If the mixture seems too stiff to pipe or spoon, add up to 15 ml dry white wine and mix to reach a spreadable consistency. Taste and adjust seasoning.

Portion butter

Transfer the compound butter to a piping bag or a zip-top bag with the corner snipped, or keep in a bowl for spooning. If making ahead, refrigerate until firm and then portion; if chilled, allow to soften briefly before using.

Fill shells or baking dish

If you have escargot shells or a 24-cup escargot baking dish, place one snail into each shell or cup. If using a shallow ovenproof dish, space snails evenly. Spoon or pipe roughly 1 tsp of garlic‑herb butter over each snail so it covers and surrounds the snail. If you like, sprinkle a scant 1/4 tsp grated Parmesan on every 4–6 snails (optional).

Roast

Arrange the filled shells or dish on a rimmed baking tray. Bake in the preheated 200°C oven for 8–10 minutes, until the butter is bubbling and the garlic becomes fragrant and lightly golden. For a slightly gratinéed top, broil for an additional 1–2 minutes, watching carefully to avoid burning.

Final touches

Remove from oven. Sprinkle a pinch of coarse sea salt over the snails and add a few extra chopped parsley leaves or chives if desired. Serve immediately with toasted brioche or baguette slices and lemon wedges on the side. Use bread to sop up the garlicky butter.

Serving suggestion

Serve 6 snails per person as a lunch starter or 12 per person if serving as a main with salad. Provide small forks or picks for extraction and small plates for discarded shells.