Escargots à la Bourguignonne

(4 Servings) 

This garlicky, buttery earthy dish goes great with toasted baguette & is quick and easy to make as an appetizer. The dish went perfectly well with my Beef Bourguignon entrée.

Active Time – 20 minutes

Total Time – 25 minutes


  • Garlic cloves (2 no.)
  • Unsalted butter (1 stick or ½ cup)
  • Fresh parsley (Finely chopped – 3 tablespoon)
  • Onion (Finely chopped – 2 teaspoon)
  • Smoked Paprika/Cayenne pepper (1/2 teaspoon)
  • White dry wine (2 tablespoon)
  • Himalayan salt crystals/plain salt (1/2 teaspoon)
  • Pepper (1/4 teaspoon)
  • 12-16 snails
  • 12-16 sterilized escargot shells
  • Baguette (1 no.)


Preheat oven to 450 F.

Finely chop garlic, shallot and parsley.

Pulse butter, garlic, shallot, parsley, paprika, salt & pepper in an electric mixer until combined well. Add wine and pulse again.

Divide half of garlic parsley butter among snail shells. Stuff 1 escargot into each shell and top with remaining butter. If you have the unique escargot cast iron/porcelain dishes to place the escargot in and bake then great. I did not so I used a cup cake baking dish which serves the same purpose. The aim is to not lose too much of the melted buttery sauce through the baking process.

Bake snails until butter is melted and sizzling, 4 to 6 minutes.

Serve immediately with toasted baguette!

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