Snail Bourguignoinne a Mode

By corlear

Les Escargots a la Bourguignonne

Preparation: 15 minutes
Cooking: 10 minutes

Ingredients

• 6 dozens snails in a can with the shells
• 60 g gray shallots
• 40 g garlic
• 1 Italian parsley
• 400 g salted butter
• white pepper crushed
• French bread

Details

Servings 6

Preparation

Step 1

1. Peel and mince very thinly the shallots and the garlic. Wash the parsley, dry the parsley, and mince it. Put the three ingredients in a big bowl and add the butter in little pieces.

2. Put all the ingredients in a mixer and mix with the mixer stopping many times the mixer to mix very well the preparation. You can also do the snail butter by hand mixing the ingredients with a fork.

3. You add a teaspoon of crushed pepper and you mix one more time. Put in the fridge the butter until you want to use it.

4. Take the snails from the can with no shells and wash them in cold water, then dry them very well. Clean also the shells and dry them. Fill the shell halfway with the snail butter.

5. Add one snail per shell pushing very slightly the snail in the shell and finish to fill the shells with all the butter.

6. Place the shells filled in the snails’ dishes the opening on the top. Broil them 10 minutes in the oven. They are ready to eat with the butter starts to sizzle. Serve with French bread.