Snails a la Bourguignonne Recipe

Serves/Makes: 3

Ingredients:

• 18 snail shells
• 1 (7 1/2-ounce / 213-mL) can snails
• 1/2 cup (125 mL) softened butter
• 2 to 3 garlic cloves, crushed
• 1 shallot, finely chopped
• 1 1/2 tablespoons (22.5 mL) freshly chopped parsley
• 1 tablespoon (15 mL) freshly squeezed lemon juice
• 3/4 teaspoon (3.75 mL) chervil
• 1/8 teaspoon (0.5 mL) nutmeg

How to cook Snails a la Bourguignonne:

• Quite a few hours before serving, wash and well drain snail shells, onto paper toweling.
• Drain snails set aside.
• Into a medium-size bowl, well mix together butter, garlic, shallot, parsley, lemon juice, chervil and nutmeg.
• Fill each shell with a generous 1/4 teaspoon (1 mL) butter mixture cover.
• Push one drained snail into each shell evenly top with remaining butter mixture.
• Delicately arrange stuffed snail shells, opening on top, into special individual snail dishes.
• Cover and refrigerate.
• Before serving, preheat to 400°F (200°C).
• Bake snails in shells, covered, for 8 to 10 minutes, until butter mixture is bubbling.
• Serve immediately.

This recipe for Snails a la Bourguignonne serves/makes: 3

Main Ingredient: Snails
Preparation Method: Baked
Cuisine: French