Snails with Garlic Butter (Escargots à la Bourguignonne)

What you’ll need

Tap an ingredient as you get it ready.

• 24 canned snails
• ½ lb butter, softened
• 1 tbsp minced shallots
• 1 tsp grated or minced garlic
• 1½ tbsp fresh chopped parsley
• Salt to taste
• Pepper, to taste
• 24 snail shells, with snail serving dishes, and snail tongs OR 4 glazed indented earthenware snail serving dishes OR 24 small mushroom caps, trimmed and de-gilled

Let’s make it

1. Step 1

   Preheat oven to 400°F.

2. Step 2

   Drain and rinse the snails.

3. Step 3

   Combine the butter with the shallots, garlic, parsley, salt, and pepper, and blend well.

4. Step 4

   Sauté the mushroom caps, if using, in a small amount of garlic butter until cooked but still firm. Remove from the heat.

5. Step 5

   If using snail shells, place a snail in each shell and fill the rest of the space with garlic butter. If using a snail dish without the shells, place a snail in each indentation and fill the rest of the space with garlic butter. If using mushroom caps, place 2–3 snails in each cap and top with a generous amount of garlic butter.

6. Step 6

   Heat the snails in the oven for 5–7 minutes, and serve with copious quantities of French bread for soaking up the garlic butter.

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