Escargot Classic Style

Directions

1. 1
   Wash and drain the snails.
2. 2
   Heat 1 tbsp butter and the garlic over medium low heat for a minute or two.
3. 3
   Pour this mixture in a food processor and add the parsley, remaining butter and cream. Mix until smooth.
4. 4
   Take 2 tsp of this mixture and the snails in a saute pan. Cook over medium low heat for 5 minutes.
5. 5
   Remove from heat and put the snails in shells (if desired) or directly on plate.
6. 6
   Drizzle remaining sauce over them.
7. 7
   Serve with a good crusty bread for dipping up the sauce.