Entree: France – Central Culinary Region – Escargots de Bourgogne (Burgundy-style snails baked in garlic and parsley butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 24 escargots, drained, approx. 6 oz (170 g)
- 1 cup (227 g) unsalted butter, softened
- 4 cloves garlic, finely minced
- 1/2 cup (30 g) fresh flat-leaf parsley, finely chopped
- 2 tbsp (30 g) shallot, minced
- 1 tbsp (15 ml) dry white wine (optional)
- 1/4 tsp (1.5 ml) fine salt
- Freshly ground black pepper to taste
- 24 empty snail shells or an escargot baking dish with 24 wells
- 1 baguette, sliced for serving (optional)

Instructions

1. Preheat the oven to 425°F (220°C). In a bowl, combine the softened butter, minced garlic, chopped parsley, minced shallot, white wine (if using), salt, and pepper. Mix until a smooth, uniform garlic-parsley butter is formed.
2. If using shells: place a small amount of the butter into each shell, insert one escargot into each shell, then seal the opening with more butter. If using an escargot dish: place a little butter in each well, set one snail in each well, and top with remaining butter.
3. Arrange shells or the escargot dish on a baking sheet and bake in the preheated oven until the butter is bubbling and the snails are heated through, about 8–12 minutes.
4. Serve immediately with warm baguette slices for dipping into the garlic-parsley butter.