Escargots à la Bourguignonne

Ingredients

Escargots

24, cleaned and shelled

Unsalted butter

1/2 cup, softened

Garlic

6 cloves, minced

Shallots

2, minced

Fresh parsley

1/4 cup, finely chopped

White wine

1/4 cup

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Baguette

1, sliced

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the escargots under cold water and drain well. If using canned escargots, ensure they are adequately rinsed.
3. In a mixing bowl, combine the softened unsalted butter, minced garlic, chopped parsley, minced shallots, white wine, salt, and black pepper. Mix until well blended to create a garlic herb butter.
4. Place one escargot into each shell (or use a baking dish if shells are unavailable) and top with a dollop of the garlic herb butter mixture.
5. Arrange the filled escargot shells in a baking dish or on a baking tray.
6. Bake in the preheated oven for 10-12 minutes, until the butter is melted and bubbling, and the aroma of garlic wafts through your kitchen.
7. Serve the escargots hot with sliced baguette on the side, perfect for dipping into the flavorful garlic herb butter.