Name: Classic Burgundy Baked Snails with Garlic Herb Butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings (about 12 snails each)
Cuisine: French
Ingredients: 1 cup (226 g) unsalted European-style butter, softened; 6 large garlic cloves, finely minced; 1/4 cup fresh flat-leaf parsley, finely chopped; 1 small shallot, finely minced; 1 1/2 tsp fresh thyme leaves, minced; 1/4 tsp kosher salt; 1/8 tsp freshly ground black pepper; Pinch of freshly grated nutmeg; 48 canned Burgundy snails, drained and rinsed; 2 tbsp dry white wine such as Chablis or Mu00e2con; 48 cleaned escargot shells or 4 ceramic escargot dishes with 12 wells each; 1 crusty baguette, sliced and warmed, for serving

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A timeless French bistro classic from the Burgundy region, these tender snails are baked in their shells with a generous blanket of garlic, parsley, and white wine butter until bubbling and fragrant. Served piping hot with crusty baguette to soak up every drop of the rich, herbaceous butter.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings4

Yield4 servings (about 12 snails each)

Nutrition Facts

Per serving (estimated)

470 kcalCalories
42 gFat
26 gSaturated Fat
9 gCarbs
1 gFiber
1 gSugar
13 gProtein
380 mgSodium
180 mgPotassium
60 mgCalcium
3.2 mgIron
5 mgVitamin C
340 mcgVitamin A

Ingredients

For the garlic herb butter

1 cup (226 g) unsalted European-style butter, softened
6 large garlic cloves, finely minced
1/4 cup fresh flat-leaf parsley, finely chopped
1 small shallot, finely minced
1 1/2 tsp fresh thyme leaves, minced
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
Pinch of freshly grated nutmeg

For assembly and serving

48 canned Burgundy snails, drained and rinsed
2 tbsp dry white wine such as Chablis or Mâcon
48 cleaned escargot shells or 4 ceramic escargot dishes with 12 wells each
1 crusty baguette, sliced and warmed, for serving

Directions

Preheat the oven to 400°F (200°C). If using ceramic escargot dishes, set them on a rimmed baking sheet.
In a medium bowl, combine the softened butter, garlic, parsley, shallot, thyme, salt, pepper, and nutmeg. Mash with a fork or whisk until fluffy and evenly blended.
Pat the snails dry on paper towels. Drop about 1/2 teaspoon of the garlic butter into the bottom of each shell or each well of the ceramic dish.
Using escargot tongs or a small spoon, place one snail into each shell and pack more garlic butter on top, sealing the snail completely so the butter fills the shell.
Drizzle a few drops of white wine over each filled shell, then arrange the shells in the ceramic dishes (or place the filled ceramic dish on the baking sheet).
Bake for 12 to 15 minutes, until the butter is vigorously bubbling and lightly golden on top.
Carefully remove from the oven and let rest for 1 to 2 minutes so the butter settles just below the surface.
Serve immediately with warmed baguette slices and small snail forks or picks, encouraging guests to butter the bread generously between bites.

Cook’s Notes

For the most authentic flavor, look for canned Helix pomatia or Helix aspersa snails imported from Burgundy.
The garlic butter can be made up to 5 days ahead and refrigerated, or rolled into a log and frozen for up to 3 months; slice off rounds as needed.
If you don't have escargot shells, a 12-cup muffin tin works as a sturdy alternative; just reduce bake time by 1 to 2 minutes.
Avoid overbaking; snails turn rubbery quickly once they pass the bubbling stage, so pull them the moment the butter turns golden.
Pair with a crisp white Burgundy, Chablis, or Champagne and a small bitter-green salad to cut through the richness.

DinnerSavoureux