Snails in Garlic–Herb Butter

  • Serves

    serves 6


(Escargots a la Bourguignonne)
In this version of this rich, timeless dish, once de rigueur on the menu at many high-end French restaurants, garlic- and herb-laced butter is given an aromatic edge by the addition of Pernod, the French anise-flavored spirit.


  • 1 cup plus 4 tbsp. unsalted, uncultured butter (like Plugrá or Kerrygold), at room temperature
  • 3 tbsp. finely chopped flat-leaf parsley
  • 1 12 tbsp. finely chopped chives
  • 2 tsp. Pernod
  • 34 tsp. kosher salt
  • 12 tsp. finely chopped tarragon leaves
  • 14 tsp. cayenne
  • 3 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 36 snail shells
  • 36 canned snails, preferably from Burgundy, drained and rinsed thoroughly
  • 1 loaf country-style French bread


Step 1

Stir the butter, parsley, chives, Pernod, salt, tarragon, cayenne, garlic, and shallots together in a medium bowl and stir well to combine; cover and refrigerate overnight so that the flavors can intensify.

Step 2

One hour before you're ready to fill shells, remove butter from refrigerator and let soften.

Step 3

Heat oven to 350°. Push 1⁄2 tsp. of the butter mixture into each snail shell and follow with a snail, pushing it in slightly to make room for more butter. Finish by packing about 1⁄2 tsp. more butter into each shell; smooth the open ends. Arrange shells upright in a small casserole dish or in individual escargot dishes. Roast escargots until butter is sizzling, 10–12 minutes. Divide escargots between 6 plates or serve in individual dishes, if using, with bread on the side for soaking up the butter.