Snails Bourgugnonne/Escargots a La Bourguignonne

Name: Snails Bourgugnonne/Escargots a La Bourguignonne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 snails, well rinsed and drained; 24 snail shells (can be used for shells) or 24 mushroom caps, stems removed (can be used for shells); 6 tablespoons unsalted butter, melted; 4 tablespoons extra virgin olive oil; 2 tablespoons red onions, finely chopped; 1 tablespoon garlic, finely chopped; 2 tablespoons parsley, finely chopped; ½ teaspoon black pepper; salt, for stabilizing the snails; 1 loaf French bread

Servings: persons

1
Preheat oven to 400 degrees.
2
In a small bowl mix the butter, oil, onion, garlic, parsley, and pepper until all are thoroughly combined.
3
Chill till firm about 2 hours.
4
Put about 1/4 tablespoon of the mixture in each shell, followed by a snail, and then top each snail with the remaining mixture.
5
Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
6
Optional:.
7
If using mushrooms towel dry off the dirt, oil caps, pre-bake in oven for 5 minutes then top with snail and top with butter oil mixture.
8
Bake in oven for 10 minutes, until the mixture begins to bubble.
9
Remove to serving platter without loosing any of the sauce.
10
Serve with crusty French bread (baguette) for sopping up the sauce.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 snails, well rinsed and drained, 24 snail shells (can be used for shells) or 24 mushroom caps, stems removed (can be used for shells), 6 tablespoons unsalted butter, melted, 4 tablespoons extra virgin olive oil, and more.

Yes, Snails Bourgugnonne/Escargots a La Bourguignonne falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!