Escargot Classic Style - cooking recipe

Ingredients

36 escargot
6 garlic cloves, minced
1/2 cup flat leaf parsley, chopped
1/4 cup unsalted butter
1/4 cup heavy cream
salt and pepper

Preparation

Wash and drain the snails.
Heat 1 tbsp butter and the garlic over medium low heat for a minute or two.
Pour this mixture in a food processor and add the parsley, remaining butter and cream. Mix until smooth.
Take 2 tsp of this mixture and the snails in a saute pan. Cook over medium low heat for 5 minutes.
Remove from heat and put the snails in shells (if desired) or directly on plate.
Drizzle remaining sauce over them.
Serve with a good crusty bread for dipping up the sauce.