ESCARGOTS DE BOURGOGNE

Escargots De Bourgogne image

Provided by daisygrl64

Categories European

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

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2 garlic cloves, crushed
1 shallot, finely chopped
4 ounces butter, Softened
4 tablespoons fresh parsley, chopped
1 teaspoon salt
black pepper, to taste
1 tablespoon dry white wine
1 (7 ounce) can snails, plus shells
2 tablespoons fresh breadcrumbs

Steps:

Preheat the oven to 200C, 40OF.
Beat butter, parsley, garlic and shallot in a bowl till well combined, then beat in salt, pepper and wine.
Put a small amount of the butter, then one of the snails into each empty shell and fill up with butter mixture. Press the fresh breadcrumbs into the butter. Arrange on special escargot dishes or an ovenproof dish with the opening facing upwards.
Put in the oven for 8-10 minutes until butter begins to bubble.
Serve immediately with crusty bread.

Nutrition Facts : Calories 541.1, Fat 47.8, SaturatedFat 29.6, Cholesterol 171.5, Sodium 1611.3, Carbohydrate 9.9, Fiber 0.6, Sugar 0.6, Protein 18