Burgundy-style snails
Oven-baked snails with garlic, shallot and parsley butter.
Active time30 min
Cooking7 min
Total35 min
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Ingredients
- 1 tsp garlic
- 1 tbsp shallot
- 2 tbsp parsley
- half a lb butter
- 24 escargot tinned snails
- 1 pinch of pepper — optional
- 1 pinch of salt — optional
Preparation
Preheat the oven to 205 degrees Celsius. Drain and rinse the snails.
24 escargot tinned snails- oven
- colander
Let the butter soften. Wash and chop the parsley. Peel and finely chop the garlic and shallot to obtain the measured quantities. Mix with the softened butter, then add the salt and pepper, if using.
1 tsp garlic1 tbsp shallot2 tbsp parsleyhalf a lb butter1 pinch of pepper — optional1 pinch of salt — optional- bowl
Place a snail in each well of 4 snail dishes, then fill the remaining space with the flavoured butter.
- 4 glazed earthenware snail dishes with wells
Heat the snails in the oven for 5 to 7 minutes and serve.
- oven
- 4 glazed earthenware snail dishes with wells
Allergens
- Milk
- Molluscs
Sources and credits
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Correction demandée par Roch le 2 novembre 2026 : préparation explicite et cuisine simple. Relecture IA, sans essai en cuisine.
Estimated times.