French
Escargots à la Bourguignonne
Tender escargots bake beneath vivid parsley, garlic, and shallot butter until bubbling, fragrant, and ready for baguette.
4 servings · 25 minutes prep · 12 minutes cook
Ingredients
Escargots
- 24 prepared canned escargots, drained, rinsed, and dried
- 8 tbsp softened unsalted butter
- 1/2 cup finely chopped parsley
- 4 garlic cloves, finely grated
- 1 small shallot, minced
- 1 tbsp dry white wine
- 1/2 tsp Diamond Crystal kosher salt
- 1/4 tsp black pepper
Directions
Fill
- Heat oven to {{temperature:450F}}. Beat unsalted butter with parsley, garlic cloves, shallot, dry white wine, kosher salt, and black pepper.
- Place a dab of butter, one canned escargots, and more butter into each shell or ramekin well. Set on a baking sheet.
Bake and serve safely
- Bake until vigorously bubbling, 8-10 minutes. Rest only 2 minutes and warn diners that shells and dishes remain extremely hot.
