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Photo of Escargots à la Bourguignonne (Snails in Garlic - Herb Butter) by Chef (Mrs) Reetu Uday Kugaji at BetterButter

Escargots à la Bourguignonne (Snails in Garlic - Herb Butter)

Chef (Mrs) Reetu Uday Kugaji
20 minutes
Prep Time
10 minutes
Cook Time
4 People
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ABOUT Escargots à la Bourguignonne (Snails in Garlic - Herb Butter) RECIPE

Snails prepared in a garlicky herbed butter.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • French
  • Baking
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. Snails, canned- 24 nos. extra large
  2. Snail Shells- 24 nos. extra large
  3. For the compound butter:
  4. Butter, unsalted, softened or creamed- 20 tbsp.
  5. Parsley, fresh, very finely chopped or minced- 01 bunch, small
  6. Chives, very finely chopped- 1 ½ tbsp.
  7. Garlic, minced- 04 cloves
  8. White wine- 30 ml
  9. Cognac- 10 ml
  10. Shallots, minced- 02 nos.
  11. Kosher salt- to taste
  12. Black peppercorns, freshly roasted and ground- to taste
  13. Nutmeg, grated- 01 gm.
  14. For covering the compound butter: Cling wrap- as required
  15. For the bed of salt used for baking snails Rock salt- 150 –200 gm


  1. Compound butter to be prepared and kept overnight covered with cling wrap.
  2. In a glass bowl, whisk together softened butter, minced parsley, chopped chives, minced garlic, white wine, cognac and shallots.
  3. Season with kosher salt, ground pepper, and grated nutmeg. Cover with cling wrap and refrigerate overnight to let the flavors blend in well.
  4. Heat the oven to 375˚ F. Spoon about ¾ th tsp. of compound butter mixture into each snail shell. Place and push very carefully a snail into each shell and fill the shells with remaining butter mixture.
  5. Place a layer of rock salt in the baking tray / pan. Arrange the prepared snail shells butter side up on bed of salt and bake it until the butter sizzles i.e. for 10 minutes. For the serving: Serve snails on a platter.

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