Recipe
Escargots A La Bourguignonne
Ingredients
- 1 shallot, finely chopped
- 1/4 cup chopped parsley
- 4 cloves garlic, minced
- 1/2 cup red wine
- 1 1/2 cups softened butter (12 ounces, or 3 sticks)
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 48 cleaned snail shells
- 1 28-ounce can of escargots, drained, rinsed and patted dry
Directions
- Preheat oven to 325ºF.
- In a bowl combine shallot, parsley, garlic, red wine, butter, salt and pepper and mix well to thoroughly combine. Place a small amount of the butter inside each prepared snail shell. Add one snail to each shell, then fill each shell with more of the garlic-butter mixture. Place each prepared shell in the well of a snail dish and bake until butter is melted and bubbly and just beginning to brown.
Recipe Details
- Source: Essence of Emeril EE2B22
- Dish Type: Appetizer
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