Escargots de Bourgogne [0000816]

Ingredients:

24 canned gluten-free escargot (snails)
1/2 cup unsalted butter
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon gluten-free white wine (optional)
Salt and black pepper, to taste
Gluten-free baguette or bread, for serving
Escargot shells or a special escargot dish (if available)
Extra fresh parsley for garnish (optional)

Instructions:

Rinse the canned escargot under cold water to remove any excess brine or liquid. Drain them well.

In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Stir in the fresh parsley and gluten-free white wine (if using). Season with salt and black pepper to taste. Remove from heat.

Preheat your oven to 350°F (175°C).

If you have escargot shells or an escargot dish, place each escargot into a shell or dish cavity. If not, you can use a mini muffin tin or small ovenproof dish.

Pour a small amount of the garlic herb butter mixture into each shell or dish, covering the escargot.

Place the escargot shells or dish in the preheated oven and bake for about 12-15 minutes, or until the escargot are heated through.

Remove the escargot from the oven and drizzle the remaining garlic herb butter over them.

Serve your gluten-free Escargots de Bourgogne hot with gluten-free baguette or bread for dipping.

Garnish with extra fresh parsley if desired and enjoy this classic French delicacy!