Escargot Bourguignon is a classic French delicacy. I know that snails do not appeal to everyone, but for those of you who are squeamish, you will still love to soak up the sauce on a lovely French baguette. The Bourguignon simply means from Burgundy, and this recipe is a traditional preparation.
If you haven't had the pleasure to try them, they are super easy to make. Typically, you buy the shells separately which can be washed and reused. You can get the shells here and the can of snails here. I had to get little escargot plates like this one and tongs for serving. Every time I see the escargot tongs I think of Julia Roberts in Pretty Woman when she tried to use them for the first time and the escargot went flying. "Slippery little suckers".
Even if someone was afraid to eat the snail, the dipping of the baguette in the garlic butter sauce, well that may be equally wonderful. The snail itself has a light flavor and the texture is similar to a mushroom. A perfect way to begin our French International Cuisine meal Bon Appetit!
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- 1 can Extra large French snails 24 in a can
- Snail shells enough for the number of guests you will be serving. I figure 6 per person.
- 1 stick butter melted
- 1 tablespoon shallots minced
- 1 1/2 tablespoon garlic minced
- 1/4 cup fresh parsley chopped
- salt and pepper to taste
- 1 French baguette for dipping
- Preheat your oven to 425 degrees
- open and drain the snails from the can
- put one snail into one shell and stuff it toward the inside to allow for plenty of the butter mixture to get inside the shell.
- Mix all together the butter, shallots, garlic, parsley and add salt and pepper to taste
- spoon mixture into each shell.
- Place shells on a escargot tray and place in oven.
- cook until the butter is nice and bubbly.
- Remove and serve with escargot tongs and small forks.
- Slice the baguette and serve with any leftover butter sauce.
- To eat, grab an escargot with the tongs, use a small fork to remove the snail and put it onto a baguette slice. Eat, YUM!!!!