10-minute prep 20 minute cooking time Serves 4 100 g Jersey Butter (soft) 2 tablespoon Finely…
Escargot a La Bourguignonne
AKA Snails in Garlic Butter
15-minute prep
10 minute cooking time
Serves 4
For the garlic butter:
250g of Jersey Unsalted Butter
20g chopped Garlic
40g Chopped Shallot
50ml White wine
A handful of fresh Parsley
Salt and Pepper
Preheat oven to 200 Celcius
Add the parsley, garlic, white wine, shallot, salt and pepper in a food processor, then mix well with the butter.
Drain the snails well from your 90-minute stock. Insert the snails into your sterilised shells. Generously stuff shells with the garlic butter and bake in the oven for approximately.
10 minutes or until bubbling. Enjoy with fresh crusty bread to lap up the garlicky escargot butter.
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