ESCARGOTS A LA BOURGUIGNONNE

Escargots a La Bourguignonne image

Provided by lazyme

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

24 snails, rinsed and drained
24 snail shells
12 tablespoons unsalted butter
1 1/2 tablespoons shallots, finely chopped
1/2 tablespoon garlic, finely chopped
1/2 tablespoon parsley, finely chopped
2 teaspoons salt
1/2 teaspoon black pepper

Steps:

In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined.
Put about 1/4 tablespoon of the butter in each shell, followed by a snail, and then another 1/4 tablespoon of butter.
Place on individual oven-proof serving dishes and bake in a 400F (200C) oven for 10 to 15 minutes, until the butter begins to bubble.
Serve with crusty French bread (baguette) for sopping up the sauce.
* Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.

Nutrition Facts : Calories 310.5, Fat 34.6, SaturatedFat 21.9, Cholesterol 91.6, Sodium 1168.4, Carbohydrate 1.2, Fiber 0.1, Protein 0.6