Escargot A La Bourguignonne

1. 1

   Preheat oven to 400 (F).

2. 2

   Mix the butter, garlic, parsley, and shallot togother, season with salt and pepper. Set aside.

3. 3

   Quarter the mushroom caps.

4. 4

   In small saucepan, simmer the snails and mushrooms in the wine and Pernod until the liquid is absorbed.

5. 5

   Place snail and mushroom mixture in small shallow baking dish or ramekin along with the prepared butter. Place in oven for about 10 minutes.

6. 6

   Sprinkle with parmesean cheese and continue in oven until lightly browned.

7. 7

   Serve with crusty French bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.