escargots à la bourguignonne

How To Make escargots à la bourguignonne

• 1

  In a bowl, combine garlic butter, wine and cheese; stir well to blend.
• 2

  Transfer to the fridge to harden, about 1 hour.
• 3

  Preheat oven to 450ºF/230ºC and sprinkle a layer of coarse sea salt in a shallow dish; set aside.
• 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.
• 5

  Place shells in the prepared shallow dish, butter side up, and transfer to the preheated oven.
• 6

  Bake them for 8 to 10 minutes or until the butter is hot and bubbly and the escargots are sizzling
• 7

  Remove from the heat and let rest for a couple of minutes before sprinkling on fresh chopped parsley and serving with crusty bread.
• 8

  To view this recipe on YouTube, click on this link >>>> https://youtu.be/GT_fFQ445n0
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card