Escargot a la Bourguignonne - Snails in Butter, Garlic and Parsley
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Prep Time: 20 minutes
Cook Time: 6 minutes
Total: 26 minutes
Servings: 4
Author : My Hungry Traveler
Ingredients
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Instructions
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Step 1
Preheat oven to 450°F (230°C). Mash garlic and 1/2 tsp salt to a paste.
Step 2
Beat together butter, shallot, garlic paste, parsley, and remaining salt & pepper in a small bowl. Add wine and mix everything thoroughly.
Step 3
Divide garlic butter in half. Stuff empty shells with a little butter, push the snail in, then add the remaining butter. Place filled shells into holes of individual escargot dishes or a shallow baking dish on top of 2 cups Kosher or rock salt.
Step 4
Bake until butter is melted and sizzling, 5-6 minutes. Serve on a separate platter with sliced baguettes for soaking up the butter and garlic.