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classic escargots a la bourguignonne
Classic Escargots A La Bourguignonne
Recipe courtesy of:
Roland
Recipe Information
Yield: 4 servings
Cook Time: 20 min
Level: Easy
Ingredients
- 5 oz Canned Snails, rinsed
- 4 tbsp Unsalted butter, softened
- 1.5 tbsp Garlic, minced
- 2 tbsp Fresh flat-leaf parsley, finely chopped
- 1 tbsp Shallots, minced
- Fine Sea Salt
- Black pepper, ground
- 10 Each Roland Snail Shells
Directions
1. Preheat oven to 400°F.
2. Purée butter, garlic, parsley, and shallots in a food processor. Season to taste with
sea salt and black pepper.
3. Divide half of the butter among snail shells. Add the snails (1 per shell) and top with
remaining butter.
4. Place on sheet pan and bake for 10 minutes.
2. Purée butter, garlic, parsley, and shallots in a food processor. Season to taste with
sea salt and black pepper.
3. Divide half of the butter among snail shells. Add the snails (1 per shell) and top with
remaining butter.
4. Place on sheet pan and bake for 10 minutes.
