All-Fish-Seafood-Recipes.com

Serves/Makes: 6 (8 snails per serving)

Ingredients:

• 48 small graysnails or "escargots de Bourgogne"
• 2 ounces (60 g) finely chopped washed and sorted parsley
• 2 teaspoons (10 g) peeled, finely chopped green onion
• 2 teaspoons (10 g) peeled, finely chopped garlic
• 2 teaspoons (10 g) ground blanched almonds
• 2 teaspoons (10 g) salt
• 5 1/4 ounces (150 g) butter
• Freshly ground black pepper

How to cook Snails (Escargots) a la Bourguignonne:

• Mix together parsley, green onion, garlic, almonds and salt.
• With a fork, beat butter until smooth mix into parsley mixture lightly pepper.
• Arrange snails into individual snail oven-proof dishes evenly top each snail with herbs-butter mixture.
• Bake into a preheated 350°F (180°C) oven, for 5 to 10 minutes.
• Butter must not brown, it must remain clear.
• Remove from oven.
• Serve immediately.

Note:

For a really green snail butter, salt parsley so that it will bleed its green color and therefore color the butter.

This recipe for Snails (Escargots) a la Bourguignonne serves/makes: 6 (8 snails per serving)

---

Main Ingredient: Snails
Preparation Method: Baked
Cuisine: French