Escargots A La Bourguignonne - cooking recipe

Ingredients

24 snails, rinsed and drained
24 snail shells
12 tablespoons unsalted butter
1 1/2 tablespoons shallots, finely chopped
1/2 tablespoon garlic, finely chopped
1/2 tablespoon parsley, finely chopped
2 teaspoons salt
1/2 teaspoon black pepper

Preparation

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 of the butter in each shell, followed by a snail, and then another 1/4 tablespoon 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.
* Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.