- 1 can of helix snails
- 1/2 cup unsalted butter, melted
- 1 small shallot , finely minced
- 3 cloves garlic
- 1/2 c fresh parsley
- pinch of salt
- pinch of pepper
Pulse butter, garlic, parsley, salt and pepper together in a food
processor. Place escargot in a casserole dish, top with finely minced shallot and then butter mixture.
Bake in a 400F oven for about 15 minutes. Serve with toasted garlic bread to sop up butter.
