Escargot

1 can of quality Escargot
1/2 cup butter (soft)
1 small shallot , finely minced
3 or more  cloves of garlic
handful of parsley
salt
pepper
splash of white wine.

Optional:  Whole Mushroom Caps, partially cooked.

Pulse butter, garlic, parsley, salt and pepper together in mini
processor.
Place escargot in casserole dish, top with finely minced shallot.
A splash of white wine. And top with butter mixture.

Bake in a  400°F to 450°F for about 15 minutes.

Serve with lot of crusty bread to sop up butter.


Option:

Place escargot in cooked mushroom caps, top with garlic butter and
bake.



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