Escargots a la Carte

Escargots a la Carte

Ingredients:

12 Tbsp unsalted butter
1 1/2 Tbsp shallots, finely chopped
1 Tbsp garlic, finely chopped
1/2 Tbsp parsley, finely chopped
2 tsp salt
1/2 tsp freshly ground black pepper
24 canned escargots (snails*), rinsed and drained

*Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.  (NOTE: It is not entirely recommended that you use the snails who are crawling around your garden next to the slugs.  While these snails can be eaten as a last resort to outright starvation, the slimy nature of them is perhaps less than palatable, although some would disagree.)

In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined. Put about 1/4 tablespoon of the butter in each shell, followed by a snail, and then another 1/4 tablespoon of butter.

Place on individual oven-proof serving dishes and bake in a 400F oven for 10 to 15 minutes, until the butter begins to bubble. Serve with crusty French bread for sopping up the sauce.

Serves 4 to 6 snail eaters.