Escargots Bourguignonne

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 1/2 cup butter (1 stick)
• 1 teaspoon shallot, chopped
• 1 teaspoon parsley, chopped
• 1 1/2 teaspoons garlic, minced
• 1 lemon, juice of
• 1 dash worcestershire sauce
• 1 dash tabasco sauce
• salt and pepper
• 1 tablespoon pernod
• escargot, drained and rinsed
• dry wine
• snail shells, for serving

Recipe

• 1 in a bowl cream together the butter, shallots, parsley, garlic, lemon.
• 2 juice, worcestershire and tabasco, salt, pepper, and pernod.
• 3 simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
• 4 drain them.
• 5 place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
• 6 place the shells in an oven-proof serving.
• 7 pan and bake them at 450 degrees f. until the butter begins to sizzle.
• 8 just before serving, sprinkle each escargot with a little dry wine.