CLASSIC ESCARGOTS A LA BOURGUIGNONNE

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Classical dish needs no description
  • Ready in: 10 minutes
  • Serves: 2
  • Complexity: medium
  • Origin: Appetizers
 CLASSIC ESCARGOTS A LA BOURGUIGNONNE

Ingredients

  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1 1/2 teaspoons minced garlic
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 shallot, peeled
  • 1 7-oz can snails, rinsed

Directions

  1. Preheat the oven to 400°F. Purée the butter, garlic, parsley and shallot in a food processor. Season with salt and pepper. Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and then remaining garlic butter. Bake 10 minutes and serve with crusty French bread.
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