Escargots à la Bourguignonne

Name: Escargots à la Bourguignonne
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: French
Ingredients: 24 pieces canned snails (24 pieces), drained; 24 snail shells (to fit 24 snails); 6 oz unsalted butter, softened; 6 garlic cloves, minced; 2 tbsp fresh parsley, finely chopped; 1 shallot, minced; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 tbsp panko bread crumbs; 1 tbsp dry white wine (optional)

Classic French gastropub snails in fragrant garlic-herb butter. A trending showstopper appetizer that is surprisingly approachable for the adventurous cook.

22 minEasyServes 4185 cal/serving

FrenchAppetizerOvenStandard

Ingredients

24 pieces canned snails (24 pieces), drained
24 snail shells (to fit 24 snails)
6 oz unsalted butter, softened
6 garlic cloves, minced
2 tbsp fresh parsley, finely chopped
1 shallot, minced
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp panko bread crumbs
1 tbsp dry white wine (optional)

Instructions

1

Preheat oven to 450°F.
2

In a small bowl, mix 6 oz softened unsalted butter, 6 minced garlic cloves, 1 minced shallot, 2 tbsp finely chopped fresh parsley, 1/2 tsp kosher salt, and 1/4 tsp black pepper until well combined.
3

If using 1 tbsp dry white wine (optional), add it to the butter mixture and stir.
4

Place 24 snail shells (to fit 24 snails) on a snail plate or baking sheet. Insert one 24 pieces drained canned snails (24 pieces) into each shell, then fill the opening with the herb butter mixture, using about 0.5 teaspoon per shell.
5

Top each shell with a small pinch of 2 tbsp panko bread crumbs if desired.
6

Bake for 10-12 minutes until the butter is sizzling and hot.
7

Serve immediately with crusty bread to dip in the flavorful butter. Provide small forks for extracting the snails from the shells.

Questions

Can I make Escargots à la Bourguignonne dairy-free?

Yes. The dairy in this entry is 6 oz unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Escargots à la Bourguignonne gluten-free?

Yes. The gluten in this entry is 2 tbsp panko bread crumbs. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Escargots à la Bourguignonne keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Escargots à la Bourguignonne?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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