2000s Recipes + Menus
Classic Escargots à la Bourguignonne
March 2001
For more recipes inspired by the City of Light, visit our Paris City Guide.
- 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-oz can snails, rinsed
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Preheat oven to 400ºF.
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Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
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Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
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Bake 10 minutes.
- Keywords
- city guide,
- paris,
- france,
- french classics
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