Snails with Garlic Butter (Escargots à la Bourguignonne)

| French cuisine

Category: French  ·  Serves 4

Ingredients

• 24 canned snails
• ½ lb butter, softened
• 1 tbsp minced shallots
• 1 tsp grated or minced garlic
• 1½ tbsp fresh chopped parsley
• Salt to taste
• Pepper, to taste
• 24 snail shells, with snail serving dishes, and snail tongs OR 4 glazed indented earthenware snail serving dishes OR 24 small mushroom caps, trimmed and de-gilled

Instructions

1. Preheat oven to 400°F.
2. Drain and rinse the snails.
3. Combine the butter with the shallots, garlic, parsley, salt, and pepper, and blend well.
4. Sauté the mushroom caps, if using, in a small amount of garlic butter until cooked but still firm. Remove from the heat.
5. If using snail shells, place a snail in each shell and fill the rest of the space with garlic butter. If using a snail dish without the shells, place a snail in each indentation and fill the rest of the space with garlic butter. If using mushroom caps, place 2–3 snails in each cap and top with a generous amount of garlic butter.
6. Heat the snails in the oven for 5–7 minutes, and serve with copious quantities of French bread for soaking up the garlic butter.

Original source