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Snails with Garlic Butter (Escargots à la Bourguignonne)
WIKIBOOKS10Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 24 snails (canned)
- 1/2 lb. butter (softened)
- 1 Tbsp. shallots (minced)
- 1 tsp. garlic (grated with a micro plane or finely chopped)
- 1 1/2 Tbsp. fresh parsley (chopped)
- salt
- pepper
- 24 snail shells (with snail serving dishes, and snail tongs, OR)
- 4 snail (glazed indented earthenware, serving dishes, OR)
- 24 mushroom caps (small, trimmed and de-gilled)
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