Escargot a La Bourguignonne

Recipe by Julesong
READY IN: 22mins


  • 1
    cup butter, softened
  • 14
    cup parsley, finely chopped
  • 2
    shallots, minced well
  • 2
    garlic cloves, minced well, to taste (I prefer extra garlic)
  • 2
    tablespoons brandy
  • 32
    canned French snails
  • 32
    snail shells


  • Preheat the oven to 350 degrees F.
  • Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
  • Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
  • Place on a baking pan and bake for twelve minutes.
  • Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
  • Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
  • Also good with a bit of Parmesan sprinkled on top of each.