Real Recipes From Real Home Cooks ®

escargots à la bourguignonne

Recipe by
Francine Lizotte
Surrey South, BC

Easy, elegant and so delicious, this is an appetizer that you’ll want to serve at your next dinner party.

yield 4 servings
prep time 10 Min
cook time 8 Min
method Bake

Ingredients For escargots à la bourguignonne

  • 1/2 c
    garlic butter, room temperature
  • 1 Tbsp
    dry white wine
  • 1/4 c
    parmesan cheese, grated
  • 1 can
    (199 ml) escargots, drained
  • 36 lg
    sterilized escargot shells
  • 3/4 c
    coarse sea salt, as needed
  • 4 Tbsp
    fresh parsley, for garnish

How To Make escargots à la bourguignonne

  • 1
    In a bowl, combine garlic butter, wine and cheese; stir well to blend.
  • 2
    Transfer to the fridge to harden, about 1 hour.
  • 3
    Preheat oven to 450ºF/230ºC and sprinkle a layer of coarse sea salt in a shallow dish; set aside.
  • 4
    Stuff half of the butter at the bottom of each shell. Place a snail per shell (if there are some tiny ones, add two per) and top with the remaining butter.
  • 5
    Place shells in the prepared shallow dish, butter side up, and transfer to the preheated oven.
  • 6
    Bake them for 8 to 10 minutes or until the butter is hot and bubbly and the escargots are sizzling
  • 7
    Remove from the heat and let rest for a couple of minutes before sprinkling on fresh chopped parsley and serving with crusty bread.
  • 8
    To view this recipe on YouTube, click on this link >>>>