French: Escargots à la Bourguignonne (snails in butter)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 1 can snails (4.5 oz) with shells (2 dozen)
• 1 stick butter
• 1 shallot, finely minced
• 8 cloves garlic, finely minced
• 2 tablespoon Italian parsley, finely minced
• 2 tablespoon dry white wine
• ½ cup Italian parsley minced (for garnish)
• Toasted French baguettes, sliced
• salt and pepper to taste

Procedure:

1. Preheat oven to 450°
2. Drain and rinse the snails, set aside
3. In a saucepan, saute butter, shallot, and garlic in butter until wilted (about 1 minute)
4. Turn off heat, stir in wine and parsley
5. Season with salt and pepper to taste
6. Put a snail into each shell and fill with seasoned butter
7. Carefully transfer filled shells to baking dish
8. Bake at 450° for 4-6 minutes
9. Transfer snails to serving plates, garnish with extra parsley
10. Serve with toasted baguettes and small forks (or toothpicks)