Name: Classic Escargots à la Bourguignonne
Ingredients: 1 stick (8 tablespoons) unsalted butter, softened; 1 1/2 teaspoons minced garlic; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 tablespoon minced shallot; 1 7-ounce can snails, rinsed

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Classic Escargots à la BourguignonneRomulo Yanes

This appetizer can be made with the leftover snails from Scallops with Snail-Garlic Butter and Leeks .

Ingredients

1 stick (8 tablespoons) unsalted butter, softened

1 1/2 teaspoons minced garlic

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon minced shallot

1 7-ounce can snails, rinsed

Preparation

Step 1
Preheat oven to 400°F.
Step 2
Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
Step 3
Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
Step 4
Bake 10 minutes.

TagsFrench European Shallot Vegetable Starter Dinner Gluten Free Nut Free 5 Ingredients or Fewer Easy Quick 30 Minutes or Less Oven Bake Gourmet

Recipe notes

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