Snails Bourguignonne recipe

Ingredients:

48 snails.
¾ lb of butter.
2 teaspoons of onion, finely chopped.
2 tablespoons of parsley, finely chopped.
2 garlic cloves crushed.
1 teaspoon of salt.
¼ teaspoon of black pepper.
1/8 cup of breadcrumbs.

Directions:

In a mixing bowl, combine the butter, onion, parsley, garlic, salt and black pepper. Mix thoroughly.

In the bottom of each shell, put a small quantity of butter mixture. Add snail. Fill shell with butter mixture.

Arrange the snails, bottom down, on a baking dish. Sprinkle with the breadcrumbs.

Bake at 400°F (205°C) for 8 minutes.

Serve hot.

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