Escargots Ville Berniere

By á-8029

Ingredients

• 1 container (36) escargots
• 1 Tblsp butter
• 1/2 finely chopped onion
• 1 c. dry red wine
• 1/2 c. Cognac
• 1 c. butter, room temperature
• 6-8 garlic cloves, minced
• 4 shallots, minced
• 1 Tblsp chopped parsley
• 1 tsp lemon juice
• 1 tsp white wine
• salt
• pepper

Details

Servings 6

Preparation

Step 1

Rinse escargots and drain. Melt 1 Tblsp butter inn lg saucepan over med-low heat. Add onion and cook til tender, about 10 minutes, do not let onion color
Stir in wine and cognac. Add escargots and place over low heat just til mixture boils, about 10 minutes. Let snail cool in liquid.

Preheat oven to 400. Combine remaining ingredients in med bowl and mix well. Place 1/2 tsp butter mixture into each shell. Add 1 snail; top with another 1/2 tsp butter mixture. Arrange in baking dish and bake until butter is bubbly, 5-8 minutes.