Escargots de Bourgogne

Ingredients

Escargots

1 can (approximately 12-18 snails, drained)

Unsalted butter

4 tablespoons, softened

Garlic

4 cloves, minced

Fresh parsley

2 tablespoons, finely chopped

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Baguette

1, sliced into 1/2-inch pieces

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the escargots under cold water to remove any dirt or debris, then drain well.
3. In a small saucepan, melt the softened butter over low heat. Add the minced garlic and cook for 2-3 minutes until fragrant, being careful not to let it brown.
4. Remove the saucepan from heat and stir in the chopped parsley, salt, and black pepper until well combined.
5. Place the escargots in a baking dish or individual escargot dishes. Pour the garlic butter mixture over them, ensuring each escargot is well-coated.
6. Bake in the preheated oven for 10-12 minutes, or until the escargots are heated through and the butter is bubbling.
7. While the escargots are baking, arrange the baguette slices on a baking sheet. Toast in the oven for 5-7 minutes, or until golden and crispy.
8. Serve the escargots hot, drizzled with any remaining garlic butter, alongside the toasted baguette slices for dipping.