escargots à la bourguignonne

How To Make escargots à la bourguignonne

• Step 1
  In a bowl, combine garlic butter, wine and cheese; stir well to blend.
• Step 2
  Transfer to the fridge to harden, about 1 hour.
• Step 3
  Preheat oven to 450ºF/230ºC and sprinkle a layer of coarse sea salt in a shallow dish; set aside.
• Step 4
  Stuff half of the butter at the bottom of each shell. Place a snail per shell (if there are some tiny ones, add two per) and top with the remaining butter.
• Step 5
  Place shells in the prepared shallow dish, butter side up, and transfer to the preheated oven.
• Step 6
  Bake them for 8 to 10 minutes or until the butter is hot and bubbly and the escargots are sizzling
• Step 7
  Remove from the heat and let rest for a couple of minutes before sprinkling on fresh chopped parsley and serving with crusty bread.
• Step 8
  To view this recipe on YouTube, click on this link >>>> https://youtu.be/GT_fFQ445n0
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