French provincial · France
Escargots de Bourgogne with Garlic and Parsley
Traditional French snails cooked in a garlic and parsley butter, served in their shells.
25 minutes4 servings
Ingredients
Method
- Preheat oven to 200°C (400°F).
- Melt butter and mix with minced garlic, parsley, thyme, salt, and pepper.
- Fill snail shells with the butter mixture.
- Bake for 15 minutes until golden and bubbly.