Escargots a la Bourguignonne

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Home > Appetizers > Formal

Escargots a la Bourguignonne

Serves: 4 to 6

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

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.

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