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Escargots a La Bourguignonne

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“I hate snails, but DH loves them. Every once in a while I'll make them for him. He loves this version.”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined.
  2. Put about 1/4 tablespoon of the butter in each shell, followed by a snail, and then another 1/4 tablespoon of butter.
  3. 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.
  4. Serve with crusty French bread (baguette) for sopping up the sauce.
  5. * Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.

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