Escargots a la Bourguignonne

[nverland]

Escargots a la Bourguignonne

12 Tbs (180 ml) unsalted butter
1 1/2 Tbs (23 ml) finely chopped shallots
1 Tbs (15 ml) finely chopped garlic
1/2 Tbs (8 ml) finely chopped parsley
2 tsp (10 ml) salt
1/2 tsp (2 ml) freshly ground pepper
24 canned snails*, rinsed and drained

*Canned escargots (snails) can be bought, complete with
empty shells for serving, in most supermarkets in the U.S.

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 (4 ml) of the
butter in each shell, followed by a snail, and then another
1/4 tablespoon (4 ml) of butter. Place on individual oven-proof
serving dishes and bake in a 400F (200C) oven for 10 to 15
minutes, until the butter begins to bubble. Serve with crusty
French bread (baguette) for sopping up the sauce. Serves 4.