Snails Bourgugnonne/Escargots a La Bourguignonne

READY IN: 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • In a small bowl mix the butter, oil, onion, garlic, parsley, and pepper until all are thoroughly combined.
  • Chill till firm about 2 hours.
  • Put about 1/4 tablespoon of the mixture in each shell, followed by a snail, and then top each snail with the remaining mixture.
  • Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
  • Optional:
  • If using mushrooms towel dry off the dirt, oil caps, pre-bake in oven for 5 minutes then top with snail and top with butter oil mixture.
  • Bake in oven for 10 minutes, until the mixture begins to bubble.
  • Remove to serving platter without loosing any of the sauce.
  • Serve with crusty French bread (baguette) for sopping up the sauce.
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