Escargot a la Bourguignonne Recipe

For centuries, Escargot à la Bourguignonne has been a hallmark of French gastronomy, celebrated for its rich, garlicky butter and tender snails. This recipe features Burgundian Helix Snails, renowned as the finest epicurean snails in the world, prized for their extraordinary quality derived from roaming wild in France's lush gardens and vineyards. Whether you’re recreating a Parisian bistro experience or simply indulging in a luxurious appetizer, this dish is guaranteed to impress.

A Classic French Delicacy

Indulge in Escargot à la Bourguignonne, a dish that embodies the essence of French cuisine. Whether served as a luxurious appetizer for a special occasion or a treat for yourself, this classic recipe is a delicious journey to the heart of Burgundy. The Burgundian Helix Snails stand out among all culinary snails for their delicate texture and rich flavor, cultivated naturally from their habitat in France's vineyards and gardens. Their superior quality elevates this classic appetizer to epicurean excellence.

Ingredients (Serves 4)

• Unsalted Butter, softened: 16 tbsp
• Parsley, minced: 1/4 cup
• White Wine: 1 tbsp
• Brandy: 1 tsp
• Garlic Cloves, minced: 3
• Shallot, minced: 1
• Extra-Large Canned Snails: 24
• Kosher Salt, Freshly Ground Black Pepper, and Nutmeg: To taste
• Crusty Bread: For serving

Tips for Perfect Escargot

Use quality butter. High-quality unsalted butter enhances the richness of the dish. Adding freshly minced parsley and garlic ensures the butter bursts with vibrant, aromatic flavor. Don’t overbake--watch the snails closely to prevent the butter from burning. Finally, savor the tradition and artistry of this iconic French delicacy by choosing fresh bread. A rustic, crusty bread is essential for soaking up every last drop of the luscious garlic-parsley butter. Bon Appétit! 

Instructions

1. Prepare the Compound Butter
   In a mixing bowl, whisk together the softened butter, minced parsley, white wine, brandy, garlic, and shallot until smooth. Season with salt, freshly ground black pepper, and a pinch of nutmeg for a subtle warmth.
2. Refrigerate the Butter
   Cover the bowl with plastic wrap and refrigerate for at least one hour, allowing the flavors to meld into a harmonious blend.
3. Preheat the Oven
   Heat your oven to 400°F (200°C) in preparation for baking.
4. Assemble the Escargot
   Place the canned snails in either an escargot baking dish or individual shells, using approximately 1 tablespoon of the prepared butter mixture per snail.
5. Bake
   Bake in the preheated oven until the butter sizzles and the snails are heated through, about 10–12 minutes.
6. Serve
   Arrange 6 snails per person and serve immediately alongside crusty bread for soaking up the flavorful, buttery sauce.