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

1 cup

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

1/4 cup

Garlic Paste

1 cup

Italian Flat-Leaf Parsley , chopped

Cooking Instructions

HIDE IMAGES

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 (1 cup) , 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 (1/4 cup) , 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 (1 cup) , adjust seasonings to taste and serve with crusty bread.