Escargots Bourguignonne

READY IN: 18mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl cream together the butter, shallots, parsley, garlic, lemon.
  • juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
  • Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
  • Drain them.
  • 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.
  • Place the shells in an oven-proof serving.
  • pan and bake them at 450 degrees F. until the butter begins to sizzle.
  • Just before serving, sprinkle each escargot with a little dry white wine.
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