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Escargots in a parsley and butter sauce

Escargots in a parsley and butter sauce

Appetizers

Escargots de Bourgogne, placed back in their shells, filled with a butter mixture containing garlic, parsley, and shallots, baked in the oven, and served …

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Recipe from Persino, LidiaFourdraine, Panterka and 1 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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This classic Burgundy dish is best served hot, with a baguette for dipping into the butter. Each snail shell is filled with parsley butter, followed by a snail, and then more butter.

Ingredients and directions

  • Prep time30 min
  • Cook time15 min
  • Total45 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$3.36 $0.84 / serving Estimated price; varies by store.

Ingredients

4 people
  • $1.62
  • $0.53
  • $0.06
  • $0.06
  • $0.10
  • $0.99

Prices from US supermarkets.

Directions

  1. Remove the snails from their shells and rinse them. Finely chop the parsley, garlic (which you can crush with a mortar and pestle), and shallots. ≈ 8 min
  2. Mix them with the softened butter, add the salt and pepper, and work until you have a smooth dough. ≈ 4 min
  3. Place a small ball of flavored butter in each shell, add the escargot, and then top with more butter, pressing it down gently. ≈ 10 min
  4. Place the shells on a baking dish and, if desired, sprinkle with a little breadcrumbs. Bake in a preheated oven at 200 °C for 10-15 minutes.
  5. Serve hot with a baguette. ≈ 2 min

The bill

Escargots in a parsley and butter sauce

  • 175 g of softened butter$1.62
  • 15 grams of parsley$0.53
  • 8 grams of Allium sativum (garlic)$0.06
  • 8 grams of salt$0.06
  • 15 g of Allium ascalonicum$0.10
  • One baguette for serving$0.99

Total$3.36

that's $0.84 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 24 Burgundy snails (with their shells)
  • 175 g of softened butter
  • 15 grams of parsley
  • 8 grams of Allium sativum (garlic)
  • 8 grams of salt
  • 15 g of Allium ascalonicum
  • A pinch of pepper
  • breadcrumbs for sprinkling (optional)
  • One baguette for serving

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