Escargots a La Bourguignonne

lazyme's Note:

I hate snails, but DH loves them. Every once in a while I'll make them for him. He loves this version.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 24 snails , rinsed and drained
• 24 snail shells
• 12 tablespoons unsalted butter
• 1 ½ tablespoons shallots , finely chopped
• ½ tablespoon garlic , finely chopped
• ½ tablespoon parsley , finely chopped
• 2 teaspoons salt
• ½ teaspoon black pepper

Directions:

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.

Reviews

[Rita~]

I tagged this recipe and then saw all the Saturated fat in it so I made some changes. I created this Snails Bourgugnonne/Escargots a La Bourguignonne still fattening but not as bad for you. I rate recipes according to my changes and loved it! I know it would have been just as yummy if made according as directed. All the changes for this recipe is here Snails Bourgugnonne/Escargots a La Bourguignonne. Thanks bunches for a yummy treat. We all enjoyed it.