ReceptnaptárBurgundy snails in garlic and parsley butter
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Ingredients
Method
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- Preheat the oven to 200 °C.
- Drain and rinse the snails.
- Mix the butter with the shallot, garlic, parsley, salt and pepper.
- Put a snail in each shell and fill the rest of the space with garlic butter (instead of shells you can use a snail dish or small ovenproof dishes).
- Bake for 5-7 minutes until the butter is foaming, and serve with plenty of baguette to mop up the butter.
Source: Wikibooks Cookbook – Snails with Garlic Butter (Escargots à la Bourguignonne) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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