Classic Escargots à la BourguignonneRomulo Yanes
This appetizer can be made with the leftover snails from Scallops with Snail-Garlic Butter and Leeks .
Ingredients
1 stick (8 tablespoons) unsalted butter, softened
1 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot
1 7-ounce can snails, rinsed
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
Step 3
Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
Step 4
Bake 10 minutes.
