55 min
Escargots de Bourgogne (French Snails) with Parsley Butter
French Escargots de Bourgogne are one of the most iconic appetisers in French cuisine. Typically served in their shells, the escargots are usually stuffed with a rich and fragrant beurre persillé (herb butter made with garlic, fresh parsley and shallots), then baked until sizzling. Just be sure to choose genuine made-in-France escargots from Burgundy to enjoy the authentic flavour and texture of this celebrated regional speciality.
Often associated with festive meals and fine dining, escargots have been eaten in France since antiquity, and became a true gastronomic emblem alongside other classics like frog legs. Their modern preparation – served hot in their shells with herbed butter – gained popularity in the 19th century and remains a staple of French culinary tradition today. While they may surprise the uninitiated, escargots are a beloved delicacy in many parts of France, especially at traditional French bistros and bouchons.
💡 Tips:
- If using canned or pre-cooked snails, blanching may not be necessary – check the packaging.
- If you don’t have escargot shells, you can also bake the snails in a small ramekin covered in the parsley butter.
Preparation time
45 min
Ingredients For
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x 48
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1 bunch
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4 cloves
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-
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Preparation
1
First, prepare the parsley butter. Wash and dry the parsley, then remove the stems and chop the leaves coarsely. Peel and finely chop the shallots. Peel the garlic and crush it using a garlic press (or mince it finely with a knife).
2
In a food processor, blend the softened butter with the parsley, shallots and garlic until smooth. Season with salt and freshly ground pepper. Set aside.
3
Bring a pan of water to a simmer and blanch the snails (without their shells) for 3 minutes. Drain well and pat dry.
4
Preheat your oven to 356°F. Place one snail into each shell, then firmly pack the herb butter into the opening – use your fingers (or a piping bag) to make sure they are well filled. Arrange the snails in an escargot dish – or use a baking dish lined with coarse salt to hold them upright.
5
Bake for 8 to 10 minutes, or until the butter is bubbling and fragrant.
6
Serve immediately, piping hot, with crusty French bread to mop up the melted garlic-parsley butter… délicieux !
Contributor
Myriam Baya
Food blogger
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