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Escargots de Bourgogne
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Escargots de Bourgogne
A classic French appetizer originating from the Burgundy region, Escargots de Bourgogne are snails cooked in a rich and flavorful garlic butter sauce, typically served as an hors d'oeuvre or appetizer. This dish is a staple of French cuisine, with its origins dating back to the Middle Ages. The combination of succulent snails, aromatic garlic, and creamy butter creates a truly indulgent culinary experience.
Time Cook
20
Level
Intermediate
Calories
420
Allergens
Shellfish, Dairy
Ingredients
12 large
Snails
120 Calories
4 tablespoons
Unsalted Butter
100 Calories
3 cloves
Garlic
10 Calories
1/4 cup
Fresh Parsley
10 Calories
1/4 cup
Fresh Thyme
10 Calories
1/4 cup
White Wine
50 Calories
1/4 cup
Chicken Broth
20 Calories
to taste
Salt
0 Calories
to taste
Black Pepper
0 Calories
Step-by-Step Instructions
1
Rinse the snails under cold water, then pat them dry with paper towels.
2
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the garlic and cook, stirring occasionally, until fragrant and lightly golden, about 4-5 minutes.
3
Add the white wine, chicken broth, salt, and pepper to the saucepan. Stir to combine, then bring the mixture to a simmer.
4
Add the snails to the saucepan, shell side down. Cover the pan with a lid and cook, stirring occasionally, until the snails are cooked through and the garlic butter sauce has thickened, about 10-12 minutes.
5
Remove the snails from the saucepan and place them on a serving platter or individual plates. Spoon the garlic butter sauce over the snails and garnish with parsley and thyme.
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Where cooking meets life and technology.
© 2025 Cooklaif