Escargots a la Bourguignonne
Escargots a la Bourguignonne
Escargots a la Bourguignonne
Servings 4
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.
