Escargots de Bourgogne

Ingredients

• 24escargots — drained and patted dry
• 115 gunsalted butter — softened
• 2 clovesgarlic — very finely minced
• 2 tbspflat-leaf parsley — finely chopped
• 1 tbspshallot — finely minced
• 1 tbspdry white wine — optional
• to tastefine salt and black pepper

Method

1. Begin by preheating your oven to 200°C (390°F). Take 115 g of unsalted butter out of the refrigerator to soften slightly, making it easier to work with. Peel and finely mince 2 cloves of garlic and 1 tablespoon of shallot. Chop 2 tablespoons of flat-leaf parsley finely, ensuring no large stems remain. This preparation ensures even distribution of flavors in the dish.
2. In a small mixing bowl, combine the softened butter, minced garlic, shallot, and parsley. Add 1 tablespoon of dry white wine to the mixture. Season with fine salt and black pepper to taste. Mix thoroughly with a fork or spatula until all ingredients are well incorporated, creating a smooth and aromatic compound butter.
3. Arrange 24 escargots in a single layer in an ovenproof dish or individual escargot dishes if available. Ensure the escargots are evenly spaced to allow the butter to surround each one. Using a small spoon or a piping bag, place a generous dollop of the prepared compound butter over each escargot, ensuring they are well covered.
4. Place the dish in the preheated oven. Bake the escargots for about 10-12 minutes, or until the butter is bubbling and the escargots are heated through. The aroma of garlic and herbs should be prominent, and the butter should have a slightly golden hue at the edges, indicating readiness.
5. Carefully remove the dish from the oven using oven mitts, as it will be very hot. Allow the escargots to cool slightly for a minute or two, so the butter thickens slightly and holds its flavor. Serve immediately, garnished with a sprinkle of fresh parsley if desired, and enjoy while the escargots are warm and tender.