EASY & ELEGANT ESCARGOTS À La BOURGUIGNONNE

Submitted by clubfoody

"Easy, elegant and so delicious, this is an appetizer that you’ll want to serve at your next dinner party. VIDEO https://youtu.be/GT_fFQ445n0"

 

• Ready In: 18mins
• Ingredients: 7
• Serves: 4

ingredients

• 1⁄2 cup garlic butter, room temperature
• 1 tablespoon dry white wine
• 1⁄4 cup parmesan cheese, grated
• 1 (199 ml) can escargot, drained
• 36 large escargot, shells (sterilized)
• 3⁄4 cup coarse sea salt (as needed)
• 4 tablespoons parsley (for garnish)

directions

1. In a bowl, combine garlic butter, wine and cheese; stir well to blend.
2. Transfer to the fridge to harden, about 1 hour.
3. Preheat oven to 450ºF/230ºC and sprinkle a layer of coarse sea salt in a shallow dish; set aside.
4. Stuff half of the butter at the bottom of each shell. Place a snail per shell (if there are some tiny ones, add two per) and top with the remaining butter.
5. Place shells in the prepared shallow dish, butter side up, and transfer to the preheated oven.
6. Bake them for 8 to 10minutes or until the butter is hot and bubbly and the escargots are sizzling.
7. Remove from the heat and let rest for a couple of minutes before sprinkling on fresh chopped parsley and serving with crusty bread.