Escargots de Bourgogne

Step 1

Garlic butter

Step 2

In a large bowl, knead the soft butter so that it is easy to mix.

Step 3

Add the garlic, shallot and parsley.

Step 4

Season with salt and pepper

Step 5

Mix well until getting a homogeneous butter.

Step 6

Preheat the oven to 430 F (220°C).

Step 7

Sterilize the shells for a few minutes in boiling water. Drain them gently and dry them, especially without cooling them with cold water.

Step 8

Place 1 knob of garlic butter in each empty shell.

Step 9

Place 1 snail per shell and seal the shell with garlic butter.

Step 10

Arrange the shells in 4 special snail dishes (alveoli dishes) with the openings facing up.

Step 11

Place in the oven and cook for about 5 to 10 minutes or until the butter is bubbly.