French Escargots à la Bourguignonne

Ingredients

Escargots

1 can (approximately 12 snails), drained and rinsed

Unsalted butter

1/2 cup (1 stick), softened

Garlic

4 cloves, minced

Shallots

2, finely 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 for serving

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, combine the minced garlic, chopped parsley, minced shallots, salt, and black pepper, mixing well to create a flavorful herb blend.
3. In a small saucepan, melt the softened butter over medium heat. Once melted, add the garlic-herb mixture and sauté for about 2 minutes until fragrant.
4. Stir in the white wine and let the mixture simmer for an additional 2 minutes, allowing the flavors to meld together.
5. Arrange the escargots in a baking dish, ensuring they are evenly spaced.
6. Pour the garlic and herb butter sauce over the escargots, ensuring each snail is generously coated.
7. Bake in the preheated oven for 10-12 minutes, or until the escargots are heated through and the sauce is bubbling.
8. Serve the escargots hot, accompanied by slices of baguette for dipping into the rich, flavorful sauce.