L’Escargot Bourguignon (Snails):

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Rinse and drain the snails and set aside.

3. 3

   Combine all of the ingredients in a bowl, except the dried parsley flakes, and mix well.

4. 4

   Place the shells on oven proof snail serving plates that usually hold 6 shells per plate. Make sure that the shell openings are facing directly up.

5. 5

   Place a small dab of butter mixture into each shell.

6. 6

   Stuff a snail into each shell, slightly pushing it half way into the cavity of the shell.

7. 7

   Place about 3/4 of a teaspoon of butter mixture on top of each snail.

8. 8

   Sprinkle the top of each snail with the dried parsley flakes.

9. 9

   Place the plates and snails into the oven and bake for 10 minutes.

10. 10

    Remove from oven and serve hot with plenty of crusty French bread for sopping up the leftover sauce.

* Per serving · 4 servings · Values may vary.