Escargots de Bourgogne

Name: Escargots de Bourgogne
Total time: 30 min
Yield: Serves 4
Cuisine: Burgundy
Ingredients: 48 canned Burgundy snails, with shells; 250 g (9 oz) softened salted butter; 1 large bunch of flat-leaf parsley, chopped; 8 garlic cloves, crushed; 4 shallots, finely chopped; 1 tsp freshly ground pepper; 2 tbsp pastis

Burgundy snails in garlic-parsley butter

⏱ 30 minServes 4Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

48canned Burgundy snails, with shells
250 g (9 oz)salted butter, softened
1large bunch of flat-leaf parsley, chopped
8 clovesgarlic, crushed
4shallots, finely chopped
1 tspfreshly ground pepper
2 tbsppastis

48 canned Burgundy snails, with shells
250 g (9 oz) salted butter, softened
1 large bunch of flat-leaf parsley, chopped
8 cloves garlic, crushed
4 shallots, finely chopped
1 tsp freshly ground pepper
2 tbsp pastis

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

8 metal snail dishes (6 wells each)

1 food processor or knife for chopping

1 large stainless-steel bowl (1.5 L / 1½ qt)

1 silicone spatula

1 fan oven (200 °C / 400 °F)

1 teaspoon for the butter

1 chef’s knife (20 cm / 8 in blade)

8 snail tongs

03 — Method

Drain the snails and rinse briefly under cold water.
Very finely chop the parsley, shallots and garlic by hand or in a food processor.
In the bowl, mix the softened butter with the herbs, pastis, salt and pepper.
Work the butter with a spatula for 5 minutes until smooth and evenly green.
Slip a snail into each shell and seal the opening with a generous knob of the butter.
Set the shells in the snail dishes so they don’t tip over.
Bake for 8 minutes at 200 °C (400 °F) fan until the butter is foaming and bubbling.