Gratin D' Escargots - cooking recipe

Ingredients

2 ounces butter, soft
1 tablespoon flat leaf parsley, finely minced
1 small garlic clove, finely minced
1 small shallot, minced
fine salt, to taste
fresh ground pepper, to taste
3 1/2 ounces snails, rinsed and drained
1 1/2 ounces gruyere cheese, grated

Preparation

Preheat oven to 230C or 450\u00b0F.
Finely mince the parsley, garlic and shallot.
Mix the butter, parsley, garlic and shallot together with a spatula until well combined and smooth.
Spread the butter compound evenly between individual ceramic or metal ramikins.
Arrange the snails on top of the butter in a single layer. Salt and pepper to taste.
Bake the snails until the butter is bubbling and the snails are heated through, about 5 minutes.
Place the cheese over the top of the snails and continue baking until the cheese is melted.
Serve immediately.