Escargots de Bourgogne in Shells
Escargots de Bourgogne in Shells
Classic DishEscargots de Bourgogne
Prep: 15 min • Cook: 10 min. Classic Escargots de Bourgogne baked in their shells with garlic-parsley butter, white wine, and shallots. Served piping hot, offering an authentic taste of French tradition.
- Preparation time
- 15 min
- Cooking time
- 10 min
- Total time
- 25 min
Instructions
Prepare the Butter
- 1In a medium bowl, combine the softened butter, minced garlic, chopped parsley, minced shallots, white wine, salt, and pepper.
- 2Mix well until all ingredients are thoroughly incorporated into a smooth paste.
Assemble the Escargots
- 1Preheat your oven to 400°F (200°C).
- 2Place the cleaned escargot shells on a baking sheet.
- 3Insert one drained escargot into each shell.
- 4Generously top each escargot-filled shell with the prepared garlic-parsley butter, ensuring the butter slightly overflows.
Bake and Serve
- 1Bake in the preheated oven for 8-10 minutes, or until the butter is bubbling and the escargots are heated through.
- 2Carefully remove the baking sheet from the oven.
- 3Serve immediately, hot from the oven, with crusty bread for dipping into the delicious butter.
Nutrition Information
Nutrition information is not calculated yet
Tips
- Ensure the butter is at room temperature for easier mixing and spreading.
- Watch closely to prevent the butter from burning during the short baking time.
- Serve escargots with a small fork or toothpicks for easy removal from shells.
