Escargot

7 ingredients
1 steps

Ingredients

  • 1 stick unsalted butter, softened
  • 2 Tbsp minced garlic
  • 2 Tbsp finely chopped flat leaf parsley
  • 1 Tbsp minced shallot
  • 1 7.5 oz can snails, rinsed
  • 18 snail shells
  • salt and pepper to taste

Directions

  1. 1
    Preheat oven to 400. combine first 4 ingredients in a food processor and pulse until thoroughly mixed. Season with salt and pepper. Divide mixture in half and add into snail shells. Stuff the shells with snails (1 per shell) and then the remaining butter mixture. Place shells, open end up, on a baking pan lined with crumpled aluminum foil (mini muffin pan?) Bake until butter is melted, hot, and bubbly, about 16-18 minutes. Serve with crusty hot french bread

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