255min 4 ppl
Escargots de Bourgogne
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 8 steps
Medium: 31–60 min or 7–12 steps
540 kcalper person
Protein 12g
Carbs 18g
Fats 44g
About this dish
Compound butter packed with raw garlic, shallot, flat-leaf parsley and a touch of Pernod melts into the shells and creates a fragrant, bubbling pool that sets the classic Burgundian version apart from bland bistro imitations.
Allergy Info
Dairy, Gluten, Sulphites, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovespeeled and finely minced6 cloves
- Shallotsfinely minced2 medium
- Flat-leaf parsley leavesfinely chopped40 g
- Fresh lemon juice1 teaspoon
Dairy & Eggs
- Unsalted buttersoftened to room temperature250 g
Tins & Jars
- Burgundy snails (escargots de Bourgogne)drained and rinsed48 canned or jarred
- Escargot shellscleaned and dried48 large
Dried Goods
- Crusty baguettesliced, to serve1 sliced
Spices & Seasonings
- Fine sea salt1.5 teaspoons
- Freshly ground white pepper0.5 teaspoon
- Freshly grated nutmeg0.25 teaspoon
Oils & Condiments
- Pernod or dry white vermouth1 tablespoon
Utensils
- Escargot dishes or deep baking tray
- Piping bag or small spoon
- Wooden spoon
Method
1
Mince the garlic and shallots as finely as possible — almost to a paste. Finely chop the parsley, discarding all the stems. Drain and rinse the snails thoroughly under cold water, then pat completely dry with paper towels.
Approx. 15 minutes
2
Combine the softened butter, garlic, shallot, parsley, Pernod, salt, white pepper, nutmeg and lemon juice in a bowl. Beat together with a wooden spoon until fully homogeneous and bright green throughout.
Approx. 5 minutes
3
Wrap the finished butter tightly in cling film, roll into a log, and refrigerate for at least 1 hour and up to 48 hours to allow the flavours to meld.
Approx. 60 minutes
4
Heat the oven to 230°C (210°C fan/450°F/Gas 8). Nestle one snail into each shell, pressing it just inside the opening so it sits deep in the cavity.
Approx. 10 minutes
5
Using a small spoon or piping bag, pack each shell firmly with compound butter, filling right to the rim and forming a slight dome — approximately 1 teaspoon per shell.
Approx. 10 minutes
6
Arrange the filled shells butter-side up in escargot dishes or a deep baking tray filled with a thin layer of coarse salt to hold them level.
Approx. 5 minutes
7
Bake on the top shelf of the oven for 8–10 minutes until the butter is fully melted, bubbling furiously around the edges, and just beginning to brown in spots.
Approx. 9 minutes
8
Remove immediately and serve in the dishes with plenty of baguette to soak up every drop of the butter from the shells.
Approx. 1 minutes
