Photograph of the finished Escargots de Bourgogne

France · Ốc sên nướng bơ tỏi kiểu Bourgogne

Escargots de Bourgogne

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Burgundy snails Burgundy snails 24
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Parsley Parsley 32 g
  • Photograph of Dried shallots Dried shallots 2
  • Photograph of Salt Salt 4 g
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Beat softened unsalted butter with minced garlic, chopped shallots, chopped parsley, salt, and pepper until smooth and green.
  2. 2 Wash the cleaned snails, drain them, and put them back into their shells, one snail per shell.
  3. 3 Spread a generous amount of garlic butter over the shell opening, pressing firmly to seal it completely. Arrange the snails in a specialized tray with the shells facing upwards.
  4. 4 Bake at 200°C for 12 minutes until the butter is bubbling and golden brown, and the garlic aroma is released.
  5. 5 Serve hot with baguette bread for dipping in the melted butter.

With an appliance

  • Air fryer 39 min

    For step 4: spray oil on the outside of the snail tray, run the steam oven at 215 degrees for 7 minutes and rotate the tray after 4 minutes; the butter will turn golden brown 5 minutes earlier, each shell must be kept upright and divided into batches.

Start cooking