Escargots À La Bourguignonne Recipe

Time30m

Serves4

with our secret parsley/garlic butter

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Ingredients

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1
Prepare the Garlic Butter
In a medium mixing bowl, combine the softened butter, finely chopped parsley, minced garlic, minced shallots, lemon juice, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
2
Prepare the Escargots
If using canned escargots, rinse them under cold water and drain. If using fresh escargots, ensure they are cleaned and ready to cook.
3
Fill the Shells
Place a small amount of the garlic parsley butter into each escargot shell. Add one escargot to each shell, then top with more garlic parsley butter until the shell is full.
4
Bake the Escargots
Preheat your oven to 375°F (190°C). Arrange the filled shells on a baking dish and bake for about 10-12 minutes, or until the butter is bubbling and the tops are slightly golden.
5
Serve
Remove from the oven and serve immediately with slices of French bread or baguette for dipping in the garlic butter.