Description
Escargots de Bourgogne is a classic French appetizer made with tender snails baked in a rich garlic, parsley, and butter sauce. It is aromatic, savory, and traditionally served hot with crusty bread to soak up the flavorful butter.
Ingredients
- 12 cooked escargots (snails)
- 50 g unsalted butter, softened
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 escargot shells or oven-safe dish
- Crusty bread, for serving
Instructions
- Preheat oven to 350°F (180°C) and prepare escargot shells or a baking dish.
- Mix softened butter, garlic, parsley, salt, and black pepper until well combined.
- Place one escargot into each shell or arrange in a baking dish.
- Top generously with garlic parsley butter.
- Bake for about 10 minutes until butter is bubbling and fragrant.
- Serve immediately with crusty bread.
Notes
- Canned escargots work well if fresh are unavailable.
- Do not overbake or the snails may become chewy.
- Garlic butter can be prepared ahead of time for convenience.
- Parmesan or herbs like thyme can be added for variation.
- Best served immediately while hot and buttery.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 45mg
