ReceptnaptárEscargots (garlic and parsley butter baked snails)
Escargots de Bourgogne are an elegant starter of French cuisine: snails baked in bubbling-hot garlic and parsley butter. Easy to make at home too, with tinned snails and snail dishes.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Mix the butter thoroughly with the garlic, parsley, wine, salt and pepper.
- Put one snail into each shell or dish.
- Top generously with the garlic butter.
- Stand the filled shells or dishes on a baking tray.
- Bake at 200°C (180°C fan) for 8-10 minutes, until the butter is bubbling and melted.
- Serve immediately, hot, with fresh baguette.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Soften the butter well in advance at room temperature, so it mixes easily with the garlic and parsley.
- Don't leave them in the oven too long, as the butter can burn and the snails can dry out.
- Serve with fresh baguette, so the leftover garlic butter can be mopped up too.
- If you don't have snail dishes, the bottom of small muffin tins also works.
Frequently asked questions
Are fresh snails available in Hungary?
Rarely, but tinned ones are available in larger supermarkets and online, and barely fall short of fresh in quality.
What can replace it if we don't like snails?
The same garlic and parsley butter method works excellently with mushrooms too: fill whole mushroom caps and bake the same way.
Similar recipes
- Steamed Cockles with White Wine (Berberechos al vapor) · Spanish & Portuguese
- Clams in garlic and white wine sauce (Almejas a la marinera) · Spanish & Portuguese
- Steamed Mussels with Lemon (Mejillones al vapor) · Spanish & Portuguese
- New England clam chowder · American
- Miesmuscheln Rheinische Art (mussels in a vegetable and white wine broth) · German
- Snails in tomato sauce with chorizo and ham (Caracoles con tomate) · Spanish & Portuguese
More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings