LibreRecipes

Classic Escargots à la Bourguignonne

Rating

Calories

168.0

Protein

6.0

Sodium

26.0

Fat

16.0

This appetizer can be made with the leftover snails from Scallops with Snail-Garlic Butter and Leeks .

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

Preheat oven to 400°F.
Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
Bake 10 minutes.