Escargots Bourguignonne

Submitted by Smurfetta Chef #427781

"This wonderful appeatizer will speak for itself."

 

• Ready In: 18mins
• Ingredients: 12
• Serves: 4

ingredients

• 1⁄2 cup butter (1 stick)
• 1 teaspoon shallot, chopped
• 1 teaspoon parsley, chopped
• 1 1⁄2 teaspoons garlic, minced
• 1 lemon, juice of
• 1 dash Worcestershire sauce
• 1 dash Tabasco sauce
• salt and pepper
• 1 tablespoon Pernod
• escargot, drained and rinsed
• dry white wine
• snail shells, for serving

directions

1. In a bowl cream together the butter, shallots, parsley, garlic, lemon.
2. juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
3. Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
4. Drain them.
5. Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
6. Place the shells in an oven-proof serving.
7. pan and bake them at 450 degrees F. until the butter begins to sizzle.
8. Just before serving, sprinkle each escargot with a little dry white wine.

Reviews

[januarybride]

Hubby and I have been looking forward to escargots for over a week now and I finally got around to making them today. Very good and I love the pre-soak in wine. . .but the lemon was weird for me. . .and I only used the juice of 1/2 a lemon. Next time I will omit the lemon juice altogether. Thanks!