Ingredients:
1 cup butter, softened
1/4 cup parsley, finely chopped
2 shallots, minced well
2 garlic cloves, minced well, to taste ( I prefer extra garlic)
2 tablespoons brandy
32 canned French snails
32 snail shells
Directions:
Preheat the oven to 350 degrees F.
Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes – this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
Place on a baking pan and bake for twelve minutes.
Serve hot, as an appetizer, on individual snail dishes – or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
Also good with a bit of Parmesan sprinkled on top of each.
Servings: 8
Time preparation: 10 min.
Time total: 22 min.