Escargots À La Bourguignonne Recipe

Soften the Butter

In a bowl, allow the unsalted butter to soften at room temperature for about 30 minutes.

Mince the Garlic

While the butter is softening, peel and mince the garlic cloves.

Mix Ingredients

In the bowl with the softened butter, add the minced garlic, finely chopped parsley, salt, and black pepper. Mix well until all ingredients are combined.

Chill the Butter

Transfer the garlic parsley butter mixture onto a sheet of plastic wrap, shape it into a log, and wrap it tightly. Refrigerate for at least 1 hour or until firm.

Preheat Oven

Preheat your oven to 200°C (400°F).

Prepare Snail Shells

If using empty snail shells, ensure they are clean and dry. If using canned escargots, simply drain and rinse them.

Fill Shells with Butter

Using a small spoon or a piping bag, fill each snail shell with about 1 teaspoon of the garlic parsley butter mixture. Place a snail in each shell and top with a little more butter.

Bake the Snails

Place the filled snail shells on a baking dish and bake in the preheated oven for 10-12 minutes, or until the butter is bubbling and fragrant.

Prepare the Baguette

While the snails are baking, slice the baguette into thick slices. You can toast them lightly if desired.

Serve

Remove the snails from the oven and serve immediately with the baguette slices for dipping into the garlic parsley butter.