Halina'S Escargot (France) - cooking recipe

Ingredients

2 (7 ounce) cans snails, rinsed under very hot water and drained
1/2 cup butter
4 -6 garlic cloves, minced
1 bunch parsley, chopped
1/2 cup white wine
1 tablespoon whipping cream
2 tablespoons butter
1/2 cup seasoned breadcrumbs
salt and pepper, to taste

Preparation

Melt butter in a small/medium skillet on medium heat. Sweat garlic in the butter for one minute, then add the parsley, wine, salt and pepper. Bring to a simmer.
Remove from heat and add in the cream. Stir until blended and add the snails. Turn snails in the sauce until coated through.
Divide snails and sauce among 4 small ovenproof dishes or ramekins and top with the breadcrumbs. Bake at 20-25 minutes at 350\u00b0F.