Escargot with Bourgogne Escargots

escargot

Duo-pack HD

Ingredients

  • small garlic clove
  • 3/8 teaspoon table salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/2 teaspoons finely minced shallot
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/4 teaspoon black pepper
  • 1 tablespoon dry white wine
  • Burgundy Escargot Set

Directions

  1. Put oven rack in middle position and preheat oven to 450°F.
  2. Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
  3. Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
  4. Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
  5. Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.

This recipe inspired by Epicurious.


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