Escargots à la Bourguignonne (Snails in Garlic–Herb Butter)

Updated: Sep 1

If you like escargot you will love this recipe. Our garlic sauce enhanced with fresh garlic creates a delicacy that you you will love alongside your favorite bread and white wine.


1 Cup Annie’s Garlic Sauce

2 Sticks Softened (16 TBSP) Unsalted Butter

1⁄4 Cup Minced Parsley

1 TBSP White Wine

1 Garlic Clove Minced

1/8 TSP Kosher Salt

¼ TSP Ground White Pepper

24 Extra-Large Snail Shells

24 Oz Canned Extra-Large Snail

Straight From France Escargot Large Snal Shells (48 Count)


In a medium saucepan combine garlic sauce, parsley, wine, garlic, salt and pepper using a wire whisk. Cover mixed ingredients and set aside for two hours.

Heat oven to 400°. Spoon about 1⁄2 TSP of garlic butter mixture into each snail shell. Push a snail into each shell; fill shells with remaining garlic butter mixture. Place snail shells butter side up in a 9" x 13" baking pan and pour any remaining garlic butter in bottom of dish. Place snails in oven and bake until butter sizzles, 10–12 minutes. Serve snails on a platter, with bread to soak up the butter, if you like. Serve with your choice of vegetable, jalapeno cheese grits, or baguette bread toast for dipping.

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