Escargot 

INGREDIENTS:

• 1 lb escargot, in shell

• 1 stick salted butter, room temperature

• 1 shallot, minced

• 1 clove garlic, minced

• 2 Tbsp flat leaf parsley, minced

• 2 Tbsp freshly squeezed lemon juice

• salt and pepper

• 1 French style baguette sliced into 1 inch slices

DIRECTIONS:

1. Slice baguette into 1 inch slices and brush with melted garlic butter. Place baguette slices in a broiler and toast them.

2. Rinse the escargot under warm water, and pat the shells dry with a paper towel … set aside

3. In a small mixing bowl, combine the butter, shallots, garlic, parsley, and lemon juice.

4. Add a pinch of salt (remember the butter is already salted) and a little pepper.

5. Scoop a small amount of the herbed butter into each shell of the escargot. If there is any extra butter left over after each of the escargot shells have been filled, then go back and continue the process until all of the butter has been used.

6. Place the stuffed shells into the refrigerator and allow the escargot to rest for about 30 minutes.

7. Preheat the oven to 350°F.

8. When the butter is solid in the shells, remove from the refrigerator and transfer the shells into an escargot pan or another oven-safe pan. If you don’t have an escargot pan, then make sure that the shells can remain upright during cooking to avoid the compound butter from leaking out.

9. Cook escargot for no more than 15 minutes

10. Remove the shells from the oven-safe pan with two teaspoons and serve on top of toasted garlic-buttered baguette.