Escargots à la Bourguignonne

Escargots à la Bourguignonne

ingredients:

48 escargots - pre-cooked - You can use the tin
1 liter of dry white wine
2 liters of water

Other Ingredients:

250 grs. unsalted butter
1 small red bell pepper, finely chopped
1 medium carrot cut into small pieces
1 large onion, grated
1 cup (tea) of chopped parsley
½ cup (tea) of chopped scallions white part only
½ cup (tea) chopped mint

seasonings:

2 tbsp (tablespoons) lemon juice
1 pinch of black pepper or pepper sauce
1 tbsp (tablespoons) chopped cilantro (optional)
1 teaspoon (tsp) salt, or to taste, without exaggeration
4 large garlic cloves, crushed
2 bay leaves

How to Prepare:

Place the meat in a pot of snails with wine, water, onion, bell pepper, carrot, bay leaf and salt

Lead to fire, until all the liquid evaporates
Separately, mix the butter with the garlic, lemon, black pepper, coriander, parsley and chives and mint until a smooth paste.

With a spatula, put a little butter seasoned bottom of each shell, leaving place to put a bit of meat escargots, then cover with a little more butter.

The snails should be placed in the shell itself or refractory container.

Bake gently put ten minutes, or
2 '(two) minutes in the microwave
Serve with white wine, biscuits or toast.