Escargot de Bourgogne

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Ingredients:

Garlic Butter:
1 medium shallot, finely chopped
1/3 cup finely chopped parsley
1 large clove garlic, finely chopped
3/4 cup butter, softened
1/2 tsp. salt
1/4 tsp. white pepper

Snails:
1/4 cup butter
1 large shallot, chopped
1 tbs. finely chopped onion
1 tsp. minced garlic
2 4.5-oz cans of snails, with their shells
1/3 cup finely chopped parsley
2 Tbs. dry white wine
1 Tbs. brandy

Preparation:
Combine the shallot, parsley, garlic, butter, salt and pepper in a bowl. Heat oven to 350°. Line a rimmed baking sheet with salt.

Cook the butter, shallot, onion and garlic in a skillet over medium heat until the shallot and onion are softened, 4 to 5 minutes. Add the snails and chopped parsley, then add the wine and brandy, allowing the mixture to simmer slowly for 5 to 8 minutes.

Take a shell and add a little Garlic Butter, then insert the snail, then add more garlic butter to cover the snail. Repeat with all shells. Place the escargot on the baking sheet or in an escargoterie, and bake for 15 minutes.

Serving Suggestion:
Serve with lots of fresh French bread and a crisp white wine.

History:
This recipe comes from Taix’s French Restaurant in Los Angeles.