World Flavors Cookbook
Escargots à la Bourguignonne
Burgundy snails baked in their shells with a rich garlic and parsley herb butter.
Cuisine: France
Ingredients
- 12 snails (canned or fresh)
- Snail shells
- 150g softened butter
- 4 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1 shallot, minced
Instructions
- Mash butter with garlic, parsley, and shallot.
- Place a little butter in each shell, insert a snail, and plug with more butter.
- Bake at 200°C for 8-10 minutes until the butter is sizzling and fragrant.
- Serve with plenty of bread to soak up the garlic butter.