You are here

Escargots Bourguignonne

Ingredients
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Thinly sliced green onion 1 Tablespoon
  Snipped parsley 1 Tablespoon
  Garlic 1 Clove (5 gm)
  Salt 1⁄6 Teaspoon
  Snails 1 Can (10 oz)
  Pepper 1 Dash
  Dry bread crumbs 2 Teaspoon
  Dry white wine 1⁄4 Cup (4 tbs)
  French bread 1
Directions

Combine butter or margarine, green onion, snipped parsley, minced garlic, salt, and dash pepper; blend together.
Thoroughly drain snails.
Rinse snails and 12 snail shells.
Place a little of the green butter mixture in bottom of each snail shell.
Add a snail and more butter mixture.
Sprinkle opening of each shell lightly with bread crumbs.
Place 6 filled shells on each of 2 snail dishes; pour 2 tablespoons wine in bottom of each dish.
Bake at 400° for 8 minutes.
To eat, remove snail from shell with small fork, pouring liquid into the snail plate.
Eat snail.
Dip French bread in wine mixture in plate and eat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party

Rate It

Your rating: None
4.179165
Average: 4.2 (12 votes)