Escargots de Bourgogne (Burgundy Snails)

Preparation:

Take the snails out of the can.
Place under hot water.
Drain and use at your convenience.

Serving Suggestion:

Place the escargots in snail shells.
Mix chopped two pieces of shallots and 2 cloves of garlic. Sprinkle with a little parsley. Add butter and season with salt and pepper.
Top the mixture in the snails and heat in the oven until butter melts.
Serve and enjoy!

Recipe Suggestion:

Snails in Red Wine Sauce Recipe
*recipe courtesy of Sabarot

Ingredients

• 400 g (14 oz) snails can (makes 230 g (8 oz) drained)
• 10 cloves of garlic
• 3 tablespoons parsley
• 35 g (1.2 oz) butter
• 1 red onion
• 125 ml red wine
• 1  mozzarella ball
• Salt, pepper

Directions

Rinse snails, drain, and keep for later.
Peel the garlic cloves and cut coarsely.
Mix garlic, parsley, salt, pepper, and butter to get your garlic butter.
Slice the red onion.
Heat a pan and melt the red onion with the garlic butter.
Add snails and roll in this butter.
Preheat the oven to 180° C.
Pour the mixture into 4 ramekins.
Cut the mozzarella into small pieces and add on the top of the ramekins.
Pour the red wine, put the ramekins in the oven, and simmer for 20 minutes.
Serve and enjoy!