L’escargot Bourguignon (Snails):

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees F.
  • Rinse and drain the snails and set aside.
  • Combine all of the ingredients in a bowl, except the dried parsley flakes, and mix well.
  • Place the shells on oven proof snail serving plates that usually hold 6 shells per plate. Make sure that the shell openings are facing directly up.
  • Place a small dab of butter mixture into each shell.
  • Stuff a snail into each shell, slightly pushing it half way into the cavity of the shell.
  • Place about 3/4 of a teaspoon of butter mixture on top of each snail.
  • Sprinkle the top of each snail with the dried parsley flakes.
  • Place the plates and snails into the oven and bake for 10 minutes.
  • Remove from oven and serve hot with plenty of crusty French bread for sopping up the leftover sauce.
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