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+ servings
A dozen french escargot in a garlic butter sauce

Escargot Bourguignon

A true French Delicacy that you can enjoy at home.
Course Appetizer
Cuisine France, French
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 escargot
Calories 63kcal
Author International Cuisine


  • 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!!!!


Calories: 63kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 98mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg