Halina'S Escargot (France)

1. 1

   Melt butter in a small/medium skillet on medium heat. Sweat garlic in the butter for one minute, then add the parsley, wine, salt and pepper. Bring to a simmer.

2. 2

   Remove from heat and add in the cream. Stir until blended and add the snails. Turn snails in the sauce until coated through.

3. 3

   Divide snails and sauce among 4 small ovenproof dishes or ramekins and top with the breadcrumbs. Bake at 20-25 minutes at 350u00b0F.

* Per serving · 4 servings · Values may vary.

No additional tips available.