CLASSIC ESCARGOTS A LA BOURGUIGNONNE

By BobD

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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-oz can snails, rinsed

Details

Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 400F.

Puree bbutter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.

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

Bake 10 minutes.