Escargots Bourguignonne

READY IN: 18mins
Recipe by annconnolly

This wonderful appeatizer will speak for itself.

Top Review by jenne

Hubby and I have been looking forward to escargots for over a week now and I finally got around to making them today. Very good and I love the pre-soak in wine. . .but the lemon was weird for me. . .and I only used the juice of 1/2 a lemon. Next time I will omit the lemon juice altogether. Thanks!

Ingredients Nutrition


  1. In a bowl cream together the butter, shallots, parsley, garlic, lemon.
  2. juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
  3. Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
  4. Drain them.
  5. Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
  6. Place the shells in an oven-proof serving.
  7. pan and bake them at 450 degrees F. until the butter begins to sizzle.
  8. Just before serving, sprinkle each escargot with a little dry white wine.

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