Escargots la Bourguignonne

Ingredients

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

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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