Escargots de Bourgogne
Snails cooked in garlic herb butter.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat the oven to 400°F (200°C). In a medium bowl, cream the softened butter.
- 2
Beat the minced garlic, shallot, fresh parsley, white wine, and a generous pinch of salt and pepper into the butter until completely incorporated and fluffy.
- 3
Place a small dollop of the compound butter into each empty snail shell.
- 4
Push one drained snail into each shell, pressing it firmly into the butter.
- 5
Seal the opening of the shell completely with another generous portion of the garlic-herb butter, smoothing it over the opening.
- 6
Place the filled shells facing upward in an escargot dish (or on a bed of rock salt on a baking sheet). Bake for 10-12 minutes until the butter is bubbling and intensely fragrant. Serve immediately with crusty baguette to sop up the butter.
Plan it in Listahan
Add Escargots de Bourgogne to your week, check it against your household's allergens, and build the shopping list automatically.