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Escargots à la Bourguignonne

Servings: 6

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

  • 24 Canned snails
  • 1 cup Unsalted butter, room temperature
  • 3 Garlic cloves, minced
  • 2 tbsp Parsley, finely chopped
  • 2 Shallots, minced
  • 0.5 tsp Salt
  • 0.25 tsp Ground black pepper
  • 1 loaf French bread

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Rinse the canned snails under cold water to remove the canning liquid.
  3. In a mixing bowl, combine butter, garlic, parsley, shallots, salt, and pepper. Mix until well combined.
  4. Place a snail in each shell (or ceramic escargot dish), then fill the remainder of the shell with the butter mixture.
  5. Place the snail shells butter-side up in a baking dish and bake for 10 minutes, or until the butter is bubbling and slightly browned.
  6. Serve hot with chunks of French bread on the side.