Escargots A La Bourguignonne

Ingredients

Servings

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

US / METRIC

1 can
(12 oz)

Snails

or 12 oz. Snails

1/2 cup

Red Wine

1 tsp

Garlic Paste

1/2 tsp

Freshly Ground Black Pepper , ground

to taste

Kosher Salt

1 stick

Butter

1 Tbsp

Shallots , diced

1 Tbsp

Garlic Paste

2 Tbsp

Fresh Parsley , chopped

2 slices

Sourdough Bread

Cooking Instructions

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Step 1

Drain and rinse Snails (1 can) and cut snails lengthwise in half.

Step 2

Marinate snails overnight in Red Wine (1/2 cup) , Garlic Paste (1 tsp) , Freshly Ground Black Pepper (1/2 tsp) and Kosher Salt (to taste) .

Step 3

The next day, strain the snails and discard the marinade.

Step 4

In a medium saucepan, melt the Butter (1 stick) , Saute Shallots (1 Tbsp) and Garlic Paste (1 Tbsp) until onions are translucent.

Step 5

When the onions are translucent, add the snails and Fresh Parsley (2 Tbsp) . Saute for 1 minute, adjusting seasoning as necessary.

Step 6

Cut Sourdough Bread (2 slices) into thick sticks. Grill or toast the breadsticks until golden.

Step 7

Serve and enjoy!