Escargot a La Bourguignonne

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 (F).
  • Mix the butter, garlic, parsley, and shallot togother, season with salt and pepper. Set aside.
  • Quarter the mushroom caps.
  • In small saucepan, simmer the snails and mushrooms in the wine and Pernod until the liquid is absorbed.
  • Place snail and mushroom mixture in small shallow baking dish or ramekin along with the prepared butter. Place in oven for about 10 minutes.
  • Sprinkle with parmesean cheese and continue in oven until lightly browned.
  • Serve with crusty French bread.
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