Classic Escargots à la Bourguignonne
- 1 can Wild Burgundy Snails, drained
- 8 Tablespoons (1 stick) unsalted butter, room temperature
- 2 cloves minced garlic (more or less depending on personal preferences)
- 2 Tablespoons finely chopped fresh parsley
- 1/2 shallot, minced
- A splash of red wine or brandy if you so desire
- A dash of paprika or cayenne pepper if you so desire
- Salt & Pepper to taste
Preheat your oven to 400F.
Mix all the ingredients, except the snails, together either by hand or puree. We prefer to quickly puree.
Take half of the butter/shallot/garlic/parsley mix and stuff them into clean snail shells. Add one snail per shell. Top each snail with the rest of the butter.
Bake for 10 minutes.
If you do not have snail shells, you can just bake the snails in aluminum foil. Be sure to seal the aluminum foil package well so the butter does not leak out. We also recommend putting a cookie sheet on the shelf below, just in case.
Another variation is to sautee the snails and the butter mixture on the stove-top in a non-stick skillet!
Serve hot! You can sprinkle them with fresh, chopped chives and of course always serve with warm sliced baguettes.