Escargots à la Bourguignonne
Easy, elegant and so delicious, this Escargots à la Bourguignonne is an appetizer that you’ll want to serve at your next dinner party.
Ingredients
- 1/2 cup garlic butter, room temperature see Recipe
- 1 tbsp. dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 1/4 cup Parmesan cheese, grated
- 1 can (199 ml) escargots, drained Footnote
- 36 large sterilized escargot shells
- 3/4 cup coarse sea salt, as needed
- 4 tbsp. fresh parsley, for garnish tips & tricks
Directions
- In a bowl, combine garlic butter, wine and cheese; stir well to blend.
- Transfer to the fridge to harden, about 1 hour.
- Preheat oven to 450ºF/230ºC and sprinkle a layer of coarse sea salt in a shallow dish; set aside.
- Stuff half of the butter at the bottom of each shell. Place a snail per shell (if there are some tiny ones, add two per) and top with the remaining butter.
- Place shells in the prepared shallow dish, butter side up, and transfer to the preheated oven.
- Bake them for 8 to 10 minutes or until the butter is hot and bubbly and the escargots are sizzling
- Remove from the heat and let rest for a couple of minutes before sprinkling on fresh chopped parsley and serving with crusty bread.
Notes
Footnote: A can should contain a count between 36 to 42 escargots.