Snails with Garlic Butter (Escargots A La Bourguignonne)

snails with garlic butter

Snails with Garlic Butter (Escargots A La Bourguignonne)

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Servings: 4
Calories: 433


  • 6 oz Butter softened
  • 2 Tbs Finely chopped parsley
  • 2 Garlic cloves crushed
  • Salt and pepper to taste
  • 2 Tbs Brandy
  • 24 Snail shells
  • 24 Canned snails drained or frozen snails


  • Preheat the oven to fairly hot 190oC (Gas Mark 5, 375 °F).
  • Cream the butter, parsley, garlic and seasoning together. Add half the brandy and beat until the mixture is soft and smooth.
  • Using a teaspoon, push a little of the butter mixture into each snail shell. Then push a snail into each shell and seal the entrance with a little more of the butter mixture.
  • Put the snails into a shallow ovenproof dish and dribble over the remaining brandy. Put the dish into the oven and bake for 15 to 20 minutes, or until the butter is bubbling and beginning to brown. Serve at once.
Calories: 433 kcal
Carbohydrates: 3 g
Protein: 20 g
Fat: 36g
Saturated Fat: 22 g
Trans Fat: 1 g
Cholesterol: 151 mg
Sodium: 389 mg
Potassium: 486 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1351 IU
Vitamin C: 3 mg
Calcium: 28 mg
Iron: 4 mg
Cuisine French
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