Recipe: Burgundy Snails

Name: Burgundy Snails
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 36 pièces d'escargots cuits (conserves sous vide ou autres); 150 gr de beurre fin pommade (très mou); 5 cl de vin blanc de bourgogne (aligoté, chablis etc.); une pointe de marc; une pincée de sel fin et un bon tour de moulin à poivre

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (13 reviews) Starters

Prep 10 min

Cook 10 min

Total 20 min

Servings 4 serv.

Burgundy snails are a renowned culinary specialty in France. These small gastropods are cultivated in the Burgundy region and are often consumed as an appetizer in traditional restaurants. Burgundy snails are generally served with a sauce based on butter, garlic and parsley, but they can also be prepared in different ways, such as in salad or tart

Ingredients for 4 servings

Burgundy Snails for 4 people
36 pieces of cooked snails (vacuum-sealed preserves or other)
150 gr of fine softened butter (very soft)
5 cl of white Burgundy wine (aligoté, chablis etc.)
a hint of marc
a pinch of fine salt and a good turn of the pepper mill

Step-by-step directions

1 Blend for 15 seconds the butter with the white wine and a hint of marc, salt and pepper.

2 Place a hint of butter at the bottom of each shell, then the flesh of a snail and complete with your butter.

3 In a very hot oven, place your snails for 8 to 10 minutes.
You can make this recipe with yellow wine or sauternes for example to replace the aligoté
Serve with the same wine that was used for this preparation of snails in the Burgundy way... a good moment of culinary pleasure.

Vin blanc Escargots Entrées à base d'escargots Escargots de bourgogne Beurre d'escargot