Appetizer

Escargots de Bourgogne

Snails baked in garlic-parsley butter with shallot and white wine.

What you’ll need

• canned snails: 36 pcs
• butter: 250 g
• garlic: 25 g
• parsley: 40 g
• shallot: 80 g
• dry white wine: 50 ml
• salt: 3 g
• black pepper: 2 g

How to make it

1. Drain the canned snails, rinse with cold water, and dry thoroughly. Mince the shallot, garlic, and parsley as finely as possible.

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