Escargots à la Bourguignonne

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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Escargots à la bourguignonne is a quintessential French starter, celebrated for its rich, aromatic flavours and elegant presentation. This high-protein dish features tender snails nestled in their shells and smothered in a decadent compound butter infused with fresh parsley, shallots, and a hint of dry white wine. It is a sophisticated choice for a dinner party, offering a sense of occasion that belies how simple it is to prepare at home.

To ensure the best results, use high-quality unsalted butter and fresh flat-leaf parsley to create a vibrant green filling. Nestling the shells in a bed of coarse salt keeps them steady during the short blast in the oven, ensuring every drop of the garlic-scented butter is preserved. Serve these sizzling morsels with plenty of warm, crusty French bread to soak up the delicious savoury juices.

Ingredients for Escargots à la Bourguignonne

1 diente de ajo pequeño
3/8 teaspoons table salt
1 barra (110g) de mantequilla sin sal, ablandada
1 1/2 teaspoons finely minced shallot
1 cucharada de perejil fresco de hoja plana finamente picado
1/4 cucharaditas de pimienta negra
1 tablespoon dry white wine
12 to 16 snails* (from a 7- to 230g can)
About 300g kosher salt (for stabilizing snail shells)
Accompaniment: French bread
12 to 16 sterilized escargot shells*

How to make Escargots à la Bourguignonne

Coloca la rejilla del horno en la posición media y precalienta el horno a 232°C.

Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoons table salt.

Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoons table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.

Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.

Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.

Available at Dean & Deluca (212-226-6800).

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.