Escargots a la Bourguignonne

Submitted by admin on Mon, 08/17/2009 - 22:27
in
0
Your rating: None

Summary

Yield4
RecipesFormal

Description

Escargots a la Bourguignonne

Ingredients

  • 24 canned snails*, rinsed and drained

  • 12 Tbs unsalted butter

  • 1 1/2 Tbs shallots, chopped fine

  • 1/2 Tbs garlic, chopped fine

  • 1/2 Tbs parsley, chopped fine

  • 2 tsp salt

  • 1/2 tsp freshly ground black pepper

Instructions

In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined. Put about 1/4 tablespoon of the butter in each shell, followed by a snail, and then another 1/4 tablespoon of butter. Place on individual oven-proof serving dishes and bake in a 400F (200C) oven for 10 to 15 minutes, until the butter begins to bubble. Serve with crusty French bread (baguette) for sopping up the sauce.

* Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.