Escargots de Bourgogne

🔥 Prep

• Rinse the 24 snails under cold water and pat them dry.
• Peel and mince the 4 garlic cloves.
• Finely chop the 2 tbsp parsley.
• Soften the 100 g butter at room temperature.
• In a bowl, combine the softened butter, minced garlic, chopped parsley, and 2 tbsp breadcrumbs; mix until homogeneous.

🔥 Cook

• 1. Preheat the oven to 375°F (190°C).
• 2. Arrange the 24 snails in their shells on a baking sheet.
• 3. Spoon the garlic-parsley butter mixture evenly over each snail, filling the shells.
• 4. Bake in the preheated oven for 12-15 minutes until the butter is melted, bubbling, and lightly golden.
• 5. If desired, switch to broil (high) for 2 minutes to brown the tops.
• 6. Remove from oven and let rest 2 minutes before serving.

🔥 Serve

• Serve the escargots hot, directly in their shells or on a serving platter.
• Accompany with lemon wedges for a bright squeeze.
• Offer slices of crusty baguette or toasted French bread to soak up the butter.
• Pair with a chilled glass of dry white wine, such as Chablis or Sauvignon Blanc.