Ingredients
- 1 shallot, finely chopped
- 1/4 cup chopped parsley
- 4 cloves garlic, minced
- 1/2 cup red wine
- 1 1/2 cups softened butter (12 ounces, or 3 sticks)
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 48 cleaned snail shells
- 1 28-ounce can of escargots, drained, rinsed and patted dry
Description
Escargots A La Bourguignonne
Emerils
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