Gros Escargots de Bourgongne

  • Level: Easy
  • Total: 31 min
  • Prep: 20 min
  • Cook: 11 min
  • Yield: 4 servings
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24 canned escargots, rinsed and drained

3 cups red wine

1/2 cup chopped onions

1/4 cup chopped carrots

1/4 cup chopped celery

1 bay leaf

1 teaspoon black peppercorns

2 sticks of butter, at room temperature

1/4 cup chopped garlic

1/4 cup finely chopped fresh parsley leaves


Freshly ground black pepper

4 escargot molds

Crusty bread


  1. Preheat to 400 degrees F.
  2. Rinse and drain the escargots.
  3. In a saucepan, over medium heat, combine the red wine, mirepoix, bay leaf and peppercorns. Bring the liquid to a simmer. Poach the escargots in batches for 15 seconds. Drain, set aside and reserve 2 tablespoons of the liquid.
  4. In a small mixing bowl, combine the butter, garlic and parsley. Mix well. Season with salt and pepper. Season the escargots with salt and pepper, and place in the escargot mold. Place 2 heaping teaspoons of the butter mixture on top of each escargot. Place the molds on a baking sheet and place in the oven. Cook for 6 to 10 minutes, or until the butter is bubbly. Remove and serve with the crusty bread.