Snails with Garlic Butter (Escargots à la Bourguignonne)
France
Published method, 6 steps.
Ingredients
- 24 canned snails
- ½ lb butter, softened
- 1 tbsp minced shallots
- 1 tsp grated or minced garlic
- 1½ tbsp fresh chopped parsley
- Salt to taste
- Pepper, to taste
- 24 snail shells, with snail serving dishes, and snail tongs OR 4 glazed indented earthenware snail serving dishes OR 24 small mushroom caps, trimmed and de-gilled
Kadooshka · CC BY 3.0