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Escargot à la Bourguignonne with Garlic Herb Butter inspired by The Hungry I
Inspired by The Hungry I

Escargot à la Bourguignonne with Garlic Herb Butter

Appetizer
This classic French appetizer features tender snails bathed in a flavorful garlic and herb butter. The escargots are individually baked until bubbling hot, creating pockets of rich, aromatic butter that's perfect for dipping crusty bread. This dish showcases the essence of French cuisine with its simple yet luxurious preparation.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4

Ingredients

  • 12 whole Canned escargots (Drained and rinsed)
  • 4 tbsp Unsalted butter (Softened to room temperature)
  • 3 cloves Garlic (Finely minced)
  • 1 small Shallot (Finely minced)
  • 2 tbsp Fresh parsley (Finely chopped)
  • 1 tsp Fresh thyme (Leaves only)
  • 2 tbsp Dry white wine (Preferably dry French wine)
  • 1/2 tsp Lemon zest
  • 1/4 tsp Sea salt
  • 1/4 tsp Fresh ground black pepper
  • 1/2 whole Crusty baguette (Sliced for serving)

Tools You'll Need

  • Escargot dishes or shells (optional)
  • Small baking dish
  • Mixing bowl
  • Escargot tongs (if using shells)
  • Escargot forks or small cocktail forks

Chef's Tip

For the best flavor, prepare the garlic herb butter several hours ahead or even the day before to allow the flavors to fully develop and meld together.

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine softened butter, minced garlic, shallot, parsley, thyme, white wine, lemon zest, salt, and pepper. Mix thoroughly until well combined.
  3. Pat the escargots dry with paper towels to remove excess moisture.
  4. If using escargot shells or an escargot dish, place a small amount of the garlic herb butter into each cavity.
  5. Place one escargot in each cavity, then top with more garlic herb butter until the escargot is covered.
  6. If not using shells, place escargots in a small, shallow baking dish and cover with the garlic herb butter mixture.
  7. Bake for 10-15 minutes, until the butter is bubbling and slightly browned.
  8. While the escargots bake, warm the baguette slices in the oven for the last 5 minutes.
  9. Serve immediately, warning guests that the shells or dish will be extremely hot.

Plating

If using shells, arrange them on an escargot plate or on a bed of coarse salt to prevent them from tipping. If using a baking dish, serve directly in the hot dish. Place warm baguette slices on the side for dipping in the garlic butter.

Storage & Reheating

This dish is best enjoyed immediately after baking. Leftover prepared escargots can be refrigerated for up to 2 days in an airtight container. Reheat in a 350°F oven until butter is bubbling, about 5 minutes.

About This Recipe

This recipe captures the essence of the classic Escargot à la Bourguignonne from The Hungry I, a signature appetizer that was beloved at this former Beacon Hill institution. The combination of garlicky herb butter with tender snails creates a luxurious start to a French meal, bringing a taste of fine dining to the home kitchen.

How did it turn out?

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