Simple Escargots A La Bourguignonne

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 can

Snails

or 12 ounces

240 mL

Merlot

or wine of your choice

to taste

Kosher Salt

to taste

Ground Black Pepper

2

Medium White Onions , chopped

1 1/2 sticks

Unsalted Butter

70 g

Garlic Paste

45 g

Italian Flat-Leaf Parsley , chopped

Cooking Instructions

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Step 1

Cut Snails (1 can) in half and wash thoroughly to ensure all sand has been removed.

Step 2

Simmer escargots on low heat with Merlot (240 mL) , Kosher Salt (to taste) and Ground Black Pepper (to taste) to taste for 15 minutes.

Step 3

After 15 minutes, drain and discard liquid.

Step 4

Saute the White Onions (2) in Unsalted Butter (1 1/2 sticks) .

Step 5

Add Garlic Paste (70 g) , then season with fresh-ground black pepper and kosher salt to taste.

Step 6

Add the escargots, saute for 1 minute.

Step 7

Remove from heat, add Italian Flat-Leaf Parsley (45 g) , adjust seasonings to taste and serve with crusty bread.