Escargots - shallot

Method

• PREP
• In the small saute pan, combine the snails, shallot, and white wine and bring to a simmer.
• Cook for 15 minutes, then drain and set the snails aside.
• I know, I knowtheyre ugly.
• But theyre good.
• Hang in there.
• In the food processor, combine the garlic and parsley and pulse until finely chopped.
• Add the butter and process until the mixture is a smooth, green paste.
• Season with salt and pepper.
• If you have snail shells, place a snail in each shell and then stuff the remaining space inside with the parsley butter.
• SERVE
• 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.
• Serve immediately with the bread.
• 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.
• When the butter is liquefied, add the snails.
• As soon as the butter is sizzling, remove from the heat and serve immediately.