Escargots A La Bourguignonne

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 24 snails, rinsed and drained
• 24 snail shells
• 12 tablespoons unsalted butter
• 1 1/2 tablespoons shallots, finely chopped
• 1/2 tablespoon garlic, finely chopped
• 1/2 tablespoon parsley, finely chopped
• 2 teaspoons salt
• 1/2 teaspoon black pepper

Recipe

• 1 in a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined.
• 2 put about 1/4 tablespoon of the butter in each shell, followed by a snail, and then another 1/4 tablespoon of butter.
• 3 place on individual oven-proof serving dishes and bake in a 400f (200c) oven for 10 to 15 minutes, until the butter begins to bubble.
• 4 serve with crusty french bread (baguette) for sopping up the sauce.
• 5 * canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the us.