Escargots à la Bourguignonne
Servings
4people
Servings
4people
Ingredients
  • 2 sticks unsalted buttersoftened
  • 1/4cup parsleyminced
  • 1 Tablespoon white wine
  • 2 anchovy fillets
  • 4 cloves garlicminced
  • 2 Tablespoons fresh lemon juice
  • 1 shallotminced
  • Salt and Pepperto taste
  • 24 extra large snail shells
  • 24 extra large snailscanned
Instructions
  1. In a large bowl, mix together garlic, salt, pepper, cayenne pepper, anchovies, lemon juice, and wine.
  2. Incorporate butter into the mixture.
  3. Add parsley and shallots.
  4. Cover with plastic wrap and refrigerate a few hours or overnight.
  5. Preheat oven to 400° F.
  6. Spoon about ½ tsp. of the garlic and butter mixture into each shell.
  7. Push a snail into each shell, and then top with remaining butter mixture.
  8. Arrange snail shells butter side up in a baking dish and bake 10 -12 minutes.
Recipe Notes

Escargots de Bourgogne Recipe | Foodal.com