How To Make Benoit’s Classic French Escargot

For the Escargots: Rinse the wild Burgundy snails.In a sauté pan at low heat, add butter and slowly sauté the snails with the minced shallots and garlic for 10 minutes.Season to taste and finish by adding the fresh chopped parsley.Set aside and let it cool. For the Butter: Wash and remove the stems from the parsley, peel and chop the garlic, and make sure the butter is at room temperature (soft).In a blender, mix the ingredients until very smooth. Season. For Assembly: In 12 snail gratin dishes, place 1 snail in each hole and cover with garlic butter up to the brim.Add fine brioche croutons over each snail.Pre-heat oven at 350ºF and bake each dish for approximately 7 minutes, or until the butter is bubbling and the croutons are golden-brown.Serve and enjoy! Find more French fare on Food Republic: Ants On A Log RecipeSimple Tomato Tart RecipeBrochettes Au Coq Au Vin Recipe