Burgundy snails in garlic-herb butter

Description

A quintessential French delicacy, "Escargots de Bourgogne" features tender snails baked in a rich, garlicky parsley butter.
Traditionally served in their shells with a special tong and fork, this dish is a celebration of simple, bold flavors and is often enjoyed as a starter with crusty bread and white wine.

Ingredients

• Fresh snails,24 (about 500g)
• Unsalted butter,250g, softened
• Garlic,4 cloves, minced
• Shallots,2, finely chopped
• Fresh parsley,1/2 cup, chopped
• Fresh chives,1 tbsp, chopped
• Lemon juice,1 tbsp
• Salt & pepper,To taste
• Dry white wine,2 tbsp (optional)

Steps

1. Prepare the snails:
   Clean and cook them in boiling water for 5 minutes, then drain.
2. Make the garlic-herb butter:
   In a bowl, mix the softened butter, minced garlic, shallots, parsley, chives, lemon juice, salt, and pepper.
   If using, add the white wine for extra flavor.
3. Stuff the shells:
   Fill each snail shell with a snail, then top with a generous amount of the garlic-herb butter.
   Place the stuffed shells in a snail dish or ovenproof tray.
4. Bake:
   Preheat the oven to 200°C (400°F). Bake the snails for 10-12 minutes, or until the butter is bubbling and golden.
   
5. Serve:
   Serve immediately with crusty bread to soak up the delicious butter.