Escargots la Bourguignonne

Ingredients

  • 16 sterilized escargot shells
  • French bread
  • 16 snails
  • 2 cups kosher salt (for stabilizing snail shells)
  • 1 tablespoon dry white wine
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh flat-leaf parsley
  • + 4 more ingredients
    • 1 small garlic clove
    • 3/8 teaspoon table salt
    • 8 tablespoons unsalted butter
    • 1 ½ teaspoons shallot

Put oven rack in middle position and preheat oven to 450°F. Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt. Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined...

View full recipe at Epicurious

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