Cook4me+ Snails à la Bourguignonne

• 72 snails from Burgundy large, canned, rinsed
• 120 g of bacon lardons
• 120 g of button mushrooms, small cut into quarters
• 30 cl of Burgundy wine
• 3 tbsp of chopped parsley
• 60 g of shallot, finely chopped
• 120 g of butter, slightly salted
• 3 pieces of sugar
• Salt, pepper
• 6 sourdough bread slices, toasted

Prepare the ingredients.

Brown the bacon lardons and mushrooms for 3-5 minutes. Add the wine, then the butter and mix.

Season with salt and pepper. Add the sugar and the snails. Mix.

Cooking time: 1 minute

Add the parsley. Serve on top of the toasted bread.