Escargots a La Bourguignonne |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I hate snails, but DH loves them. Every once in a while I'll make them for him. He loves this version. Ingredients:
24 snails, rinsed and drained |
24 snail shells |
12 tablespoons unsalted butter |
1 1/2 tablespoons shallots, finely chopped |
1/2 tablespoon garlic, finely chopped |
1/2 tablespoon parsley, finely chopped |
2 teaspoons salt |
1/2 teaspoon black pepper |
Directions:
1. In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined.
2. Put about 1/4 tablespoon of the butter in each shell, followed by a snail, and then another 1/4 tablespoon of butter.
3. 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.
4. Serve with crusty French bread (baguette) for sopping up the sauce.
5. * Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.
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