Escargots À La Bourguignonne Recipe
garlic & herb butter, toast
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Ingredients
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Escargots and Butter
Toasts and Finishing
Method
Escargots and Butter
- 1
Prepare escargots
If using canned/jarred escargots, drain them and pat dry with paper towels. Inspect for grit and remove any remaining bits of shell or liquid.
- 2
Make garlic-herb butter
In a medium bowl, combine the softened unsalted butter, finely chopped parsley, chopped chives, thyme, minced garlic, and minced shallot. Stir in the dry white wine, lemon juice, Dijon mustard, Pernod (if using), salt, and freshly ground black pepper. Mix thoroughly until the mixture is homogeneous and flavorful. Taste and adjust seasoning.
- 3
Portion butter
Divide about 1 tablespoon of the garlic-herb butter per escargot (you will use slightly less if baking in shells or dishes). Reserve about 2 tablespoons of butter for brushing toasts if desired, and keep the rest chilled until ready to assemble.
- 4
Assemble escargots in shells or dish
If you have escargot shells or an escargot baking dish, place one escargot into each shell or compartment. Spoon approximately 1 tablespoon of the garlic-herb butter over and around each escargot so they sit in the melted butter. If you don't have shells or a dish, place escargots in a shallow ovenproof dish spaced evenly and cover each with the herb butter.
- 5
Bake
Preheat oven to 200°C (400°F). Place the filled shells or baking dish on a baking sheet and bake for 8–10 minutes, until butter is fully melted, bubbling, and garlic is fragrant. If you like a slightly gratinéed top, switch to broil for 1–2 minutes—watch closely to prevent burning.
Toasts and Finishing
- 6
Prepare toasts
While the escargots bake, preheat a skillet or grill pan over medium-high heat. Brush both sides of the baguette slices lightly with olive oil (and a little melted butter if you like). Grill or toast the slices 1–2 minutes per side until golden and crisp. Alternatively, lay them on a baking sheet and toast in the oven at 200°C (400°F) for 5–7 minutes, flipping once.
- 7
Finish and serve
When the escargots are done, remove from oven. If baked in a dish without shells, use a small spoon to transfer escargots and plenty of garlic-herb butter onto the toasted slices. If served in shells, present shells on a plate with toasted bread on the side—spoon some of the butter over the toasts or serve the toasts alongside for dipping. Garnish with a light sprinkle of finely chopped parsley. Serve immediately so the butter remains hot and aromatic.
- 8
