1 can of quality Escargot
1/2 cup butter (soft)
1 small shallot , minced
2 to 3 cloves of garlic, minced
Parsley, finely chopped
Optional: Splash of white wine or squeeze of fresh lemon juice.

Optional: Whole Mushroom Caps, partially cooked.

Cream butter and add the minced shallot and garlic. Add the parsley, and season with salt and pepper.

Place escargot in preferred baking dish.   Top with garlic butter
mixture and bake in a 450° oven for 15 minutes.

Serve with lot of crusty bread to sop up butter.


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