• 48 snails and houses, cooked
  • 5 shallot onions
  • 1 twig of esdragon (artemissia dracunculus)
  • 2 1/2 dl bourgogne red wine
  • pepper
  • 200 g butter (light salted)
  • 2 cloves of fresh garlic


Clean and cut the onions and cut them together with the esdragon. Cook with the red wine slowly for 15 min, and season with pepper. Let cool.

Crush the garlic in salt and mix with the butter together with the reduced wine/onions.

Place a little in each house, then the snail and close with the butter. The houses with the openings up are baked in a pan with salt, if you do not have a snail pan, for 10 min at 220*C.

Serve hot with baguette and red bourgogne.

The snails are best in late summer. If you are new in the business, be sure to ask an expert to show you have to clean them.

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Submitted 6/13/05.
Source: Classic
Submitted By: Inger Andersen
Escargots a la bourguignonne