Escargots à la Bourguignonne (Snails in Garlic–Herb Butter)
Escargots à la Bourguignonne is a timeless garlic-and-herb-flavored dish that should be made with good-quality canned snails and store-bought snail shells.
Yield: serves 4
- 16 tbsp. unsalted butter, softened
- 1⁄4 cup minced ﬂat-leaf parsley
- 1 tbsp. white wine
- 1 tsp. cognac or French brandy
- 3 cloves garlic, minced
- 1 shallot, minced
- Kosher salt, freshly ground black pepper, and nutmeg, to taste
- 24 extra-large snail shells
- 24 canned extra-large snails
- Rock salt
- Country bread, for serving
- In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork. Season with salt, pepper, and nutmeg. Cover with plastic wrap and refrigerate overnight to let the ﬂavors meld.
- Heat oven to 400°. Spoon about 1⁄2 tsp. of butter mixture into each snail shell. Push a snail into each shell; ﬁll shells with remaining butter mixture. Cover bottom of a 9" x 13" baking pan with a layer of rock salt. Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes. Serve snails on a platter, with bread to soak up the butter, if you like.