Escargots a La Bourguignonne

Ingredients

• 24 snails, rinsed and drained
• 24 snail shells
• 12 tablespoons unsalted butter
• 1 1/2 tablespoons shallots, finely chopped
• 1/2 tablespoon garlic, finely chopped
• 1/2 tablespoon parsley, finely chopped
• 2 teaspoons salt
• 1/2 teaspoon black pepper

Directions

1. 1

   In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined.

2. 2

   Put about 1/4 tablespoon of the butter in each shell, followed by a snail, and then another 1/4 tablespoon of butter.

3. 3

   Place on individual oven-proof serving dishes and bake in a 400F (200C) oven for 10 to 15 minutes, until the butter begins to bubble.

4. 4

   Serve with crusty French bread (baguette) for sopping up the sauce.

5. 5

   * Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.