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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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