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Name: Traditional Escargot à la Bourguignonne
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: France
Ingredients: 12 large snails (canned and pre-cooked, rinsed and drained); 12 clean snail shells (or an escargot dish); 1/2 cup unsalted butter (1 stick / 113g), softened; 2 tablespoons shallots, finely minced; 3 cloves garlic, finely minced or pressed; 1/4 cup fresh flat-leaf parsley, finely chopped; 1 tablespoon dry white wine (such as Sauvignon Blanc); 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/8 teaspoon nutmeg, freshly grated; 1 baguette, for serving

Escargot

🇫🇷 France

Burgundy

Snails cooked in garlic and parsley butter

French

exotic

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