Escargots à la Bourguignonne (Snails in Garlic–Herb Butter)

Escargots à la Bourguignonne (Snails in Garlic–Herb Butter)

Escargots à la Bourguignonne (Snails in Garlic–Herb Butter)

Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish.Landon Nordeman

Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish.

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

Ingredients

  • 16 tbsp. unsalted butter, softened
  • 14 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

Instructions

  1. 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.
  2. Heat oven to 400°. Spoon about 12 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.