Escargots

1. 1

   PREP

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   In the small saute pan, combine the snails, shallot, and white wine and bring to a simmer.

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   Cook for 15 minutes, then drain and set the snails aside.

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   I know, I knowtheyre ugly.

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   But theyre good.

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   Hang in there.

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   In the food processor, combine the garlic and parsley and pulse until finely chopped.

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   Add the butter and process until the mixture is a smooth, green paste.

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   Season with salt and pepper.

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    If you have snail shells, place a snail in each shell and then stuff the remaining space inside with the parsley butter.

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    SERVE

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    If you have the snails in shells, ready to go, simply preheat the oven to broil, place the snails in a baking dish, and broil until the butter is sizzling.

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    Serve immediately with the bread.

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    If you have no shells, you can line a clean saute pan with the baguette slices, add the parsley butter, and melt over high heat.

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    When the butter is liquefied, add the snails.

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    As soon as the butter is sizzling, remove from the heat and serve immediately.

No additional tips available.