Escargots la Bourguignonne

Ingredients

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

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

Comments


Best Wine Deals

  • $22.99
    17% off
    Geyser Peak Cabernet Sauvignon Alexander Valley Reserve
    Geyser Peak Cabernet Sauvignon Alexander Valley Reserve 2007
  • $25.51
    15% off
    Heritiers du Comte Lafon Domaine des Macon Chardonnay Clos de la Crochette Wine
    Heritiers du Comte Lafon Domaine des Macon Chardonnay Clos de la Crochette Wine 2009
See More Deals





Snooth Media Network