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Escargots Bourguignonne

Microwaverina's picture
  Butter 1⁄2 Cup (8 tbs), softened
  Finely chopped green onion 1 Tablespoon
  Finely chopped parsley 2 Tablespoon
  Garlic 2 Clove (10 gm), pressed or finely chopped
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dry bread crumbs 1 Tablespoon
  White wine 1⁄4 Cup (4 tbs)

1. In a small mixing bowl, beat butter, green onion, parsley, garlic, salt, and pepper to form a smooth paste.
2. Place a dab of the butter mixture in the bottom of each of 12 snail shells. Add the snails and fill the shells with remaining butter mixture. Sprinkle the opening of shells with bread crumbs.
3. Arrange snails in a circular pattern on a glass plate or baking dish. Pour white wine into bottom of baking dish. Microwave, uncovered, at Time Cook (power level 4) for 6 to 8 minutes, or until butter is bubbling, giving the dish 1/2 turn after 3 minutes. Pass with toothpicks and serve French bread on the side.

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Escargots Bourguignonne Recipe