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  • Serves: 1 Servings

Escargots a la Bourguignonne

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 48 Canned snails
  • 1 3/4 c Soft butter
  • 3 Crushed garlic cloves
  • 1 c Chopped fresh parsley
  • 2 ts Pepper
  • 1 tb Brandy
  • 48 Snail shells


Preheat oven to 400. Gently simmer snails in court 30 minutes. While
snails are cooking, blend butter, garlic, parsley, pepper & brandy.
Drain snails & stuff into shells. Fill each shell with butter
mixture. Bake 5 minutes. Serve with garlic bread.

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