Escargots à la Bourguignonne for a Crowd
Easy escargot in garlic-parsley butter made in one skillet. Party-perfect French appetizer with big flavor and minimal prep.
Ingredients
- 1 cup butter ,unsalted & softened
- 1/2 medium onion , finely minced
- 2 tablespoons garlic , minced
- Salt and ground pepper , to taste
- 1/4 cup parsley finely chopped fresh flat-leaf
- 1/4 cup white wine , dry
- 28 oz Escargots , rinsed well and drained
- 1 loaf baguette bread ,sliced for serving
Instructions
- In a large skillet over medium-high heat, melt the butter and saute the onion and garlic until translucent, about 3 minutes.
- Next, add the parsley and season with salt and pepper, to taste. Add the wine and the escargots. Simmer for 7 to 10 minutes or until the escargots are heated through being careful not to overcook as they can become rubbery.
- Transfer escargots into a serving dish and serve with slices of crusty baguette bread for sopping up the delicious, butter sauce.