Skip to main content
Epicurious
Gourmet

Classic Escargots à la Bourguignonne

4.1

(24)

Image may contain Food Dish Meal Bowl Confectionery and Sweets
Classic Escargots à la BourguignonneRomulo Yanes

This appetizer can be made with the leftover snails from Scallops with Snail-Garlic Butter and Leeks .

Ingredients

1 stick (8 tablespoons) unsalted butter, softened
1 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot
1 7-ounce can snails, rinsed

Preparation

  1. Step 1

    Preheat oven to 400°F.

    Step 2

    Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.

    Step 3

    Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.

    Step 4

    Bake 10 minutes.

TagsFrenchEuropeanShallotVegetableStarterDinnerGluten FreeNut Free5 Ingredients or FewerEasyQuick30 Minutes or LessOven BakeGourmet
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Olive Bar Pasta Salad
Choose your own adventure at the supermarket with marinated artichokes, beans, peppers, and of course, olives.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
The Perfect Pasta Primavera
A reader favorite for almost 50 years, zhuzhed up for today’s cooks.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.