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Classic Escargots à la Bourguignonne

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Classic Escargots à la BourguignonneRomulo Yanes

This appetizer can be made with the leftover snails from Scallops with Snail-Garlic Butter and Leeks .

Ingredients

1 stick (8 tablespoons) unsalted butter, softened
1 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot
1 7-ounce can snails, rinsed

Preparation

  1. Step 1

    Preheat oven to 400°F.

    Step 2

    Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.

    Step 3

    Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.

    Step 4

    Bake 10 minutes.

TagsFrenchEuropeanShallotVegetableStarterDinnerGluten FreeNut Free5 Ingredients or FewerEasyQuick30 Minutes or LessOven BakeGourmet
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