FBD

Gros Escargots De Bourgogne

FrenchOtherIntermediate20 minBy Northstar

Ingredients

Servings
4
  • 24 canned escargots, rinsed and drained
  • 3 cup red wine
  • 0.5 cup chopped onions
  • 0.3 cup chopped carrots
  • 0.3 cup chopped celery
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 2 stick butter, at room temperature
  • 0.3 cup chopped garlic
  • 0.3 cup finely chopped fresh parsley leaves
  • 4 crusty French baguette, sliced

Instructions

  1. 1

    Preheat oven to 400°F.

  2. 2

    In a saucepan over medium heat, combine the red wine, onions, carrots, celery, bay leaf, and peppercorns. Bring to a simmer.

  3. 3

    Poach the escargots in batches in the wine mixture for 15 seconds each. Drain and set aside.

  4. 4

    In a bowl, combine butter, garlic, and parsley. Mix well. Season with salt and pepper.

  5. 5

    Place escargots in escargot molds or a small baking dish. Top each with a heaping teaspoon of the garlic-parsley butter.

  6. 6

    Bake for 6 to 10 minutes until the butter is bubbling. Serve immediately with crusty French bread.