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Escargots A La Bourguignonne

  • Yield: 48 snails, serving 8 as an appetizer


  • 1 shallot, finely chopped
  • 1/4 cup chopped parsley
  • 4 cloves garlic, minced
  • 1/2 cup red wine
  • 1 1/2 cups softened butter (12 ounces, or 3 sticks)
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 48 cleaned snail shells
  • 1 28-ounce can of escargots, drained, rinsed and patted dry


  • Preheat oven to 325ºF.
  • In a bowl combine shallot, parsley, garlic, red wine, butter, salt and pepper and mix well to thoroughly combine. Place a small amount of the butter inside each prepared snail shell. Add one snail to each shell, then fill each shell with more of the garlic-butter mixture. Place each prepared shell in the well of a snail dish and bake until butter is melted and bubbly and just beginning to brown.