Classic Escargots à la Bourguignonne
- Preparing Time: -
- Total Time: -
- Served Person:
- 1 tablespoon minced shallot
- 1 1/2 teaspoons minced garlic
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 stick (8 tablespoons) unsalted butter, softened
- 1 7-ounce can snails, rinsed
- Carbohydrate 1 g(0%)
- Cholesterol 57 mg(19%)
- Fat 16 g(24%)
- Fiber 0 g(0%)
- Protein 6 g(11%)
- Saturated Fat 10 g(49%)
- Sodium 26 mg(1%)
- Calories 168
Preparation Preheat oven to 400°F. Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper. Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter. Bake 10 minutes.
Preparation Preheat oven to 400°F. Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper. Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter. Bake 10 minutes.
