You are here

Snails Burgundy

Canadian.Recipes's picture
Snails Burgundy has a grand taste. The white wine with worcestershire sauce gives the Snails Burgundy a prefect taste.
Ingredients
  Butter 1⁄2 Cup (8 tbs), softened
  Minced parsley 1 Tablespoon
  Minced onion 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  White wine 1⁄2 Teaspoon
  Worcestershire sauce 1⁄4 Teaspoon
  Canned snails 2 Ounce (1 Can)
Directions

Cream butter with parsley, onion, garlic, wine, and Worcestershire sauce until thoroughly blended.
Refrigerate until ready to use.
Fill a large shallow baking dish with coarse salt to a depth of 1/4 inch.
Drain the snails, reserving liquid.
Spoon 1/8 tea spoon liquid into each shell.
Spoon in 1/4 teaspoon butter, put in a snail, and fill with remaining butter.
Place shells, open side up, in baking dish, pushing shells into the salt to keep them upright.
Bake at 375°F 5 to 7 minutes, or until snails are thoroughly heated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Baked
Interest: 
Everyday

Rate It

Your rating: None
4.31579
Average: 4.3 (19 votes)