Escargots de Bourgogne

🛒 Ingredients

• Snails (canned or jarred, large) 60 g · 54 kcal
• Unsalted Butter 30 g · 215 kcal
• Garlic 10 g · 15 kcal
• Fresh Parsley 5 g · 2 kcal
• Shallot 15 g · 11 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (390°F). Drain the canned or jarred snails thoroughly and pat them dry.
2. In a bowl, combine the softened unsalted butter, minced garlic, finely chopped fresh parsley, and finely minced shallot. Season generously with salt and black pepper, then mix until well combined and herbaceous.
3. Place one snail into each cavity of an escargot dish (or small oven-safe ramekins). Top each snail with a generous dollop of the garlic-parsley butter mixture, ensuring the snail is fully covered.
4. Bake for 8-10 minutes, or until the butter is bubbling vigorously and the edges are lightly golden. Serve immediately with crusty bread for dipping.