🐌 Escargots à la Bourguignonne
Escargots à la bourguignonne is the classic Burgundy way of serving snails: each one is tucked into its shell or a dish hollow and sealed with garlic butter mixed with parsley and finely chopped shallot. Baked until sizzling, the snails are tender and the butter is intensely garlicky. They are eaten hot as a starter with a small fork.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 12 cooked snails (canned, drained)
- 40 g soft butter
- 2 garlic cloves, crushed
- 1 small shallot, very finely chopped
- 2 tbsp finely chopped parsley
- Salt and black pepper
Method
- Heat the oven to 220 °C.
- Mix the butter with the garlic, shallot, parsley, salt and pepper until smooth.
- Place the drained snails in shells or in the hollows of an escargot dish.
- Seal each one with a spoonful of the garlic butter.
- Bake for 8–10 minutes until bubbling and serve straight away.
How to make it lighter
- Reduce the butter by a third and increase the shallot and parsley to keep the flavour.
- Six snails make a satisfying starter portion.
- Skip mopping up the leftover butter if you are watching calories — that is where most of them are.
History
The recipe takes its name from Burgundy, a region long associated with the Roman snail (Helix pomatia). The garlic and parsley butter preparation became the standard French way of serving escargots and is now known far beyond the region.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →