Classic Escargots A La Bourguignonne

• 5 oz. (1 can) escargot (Snails) Why deal with the shells??
• 4 Tbsp. Unsalted butter, softened
• 1 Tbsp white wine
• 1 1/2 tsp. Garlic, minced
• 2 Tbsp. Fresh flat-leaf parsley, finely chopped
• 1 Tbsp. Shallots, minced
• Fine sea salt (add to personal taste)
• Black pepper, ground (add to personal taste)

Instructions

Preheat oven to 400?F. Puree butter, garlic, parsley, and shallots in a food processor. Season to taste with sea salt and black pepper. Place snails in an ovenproof casserole. Place butter on top of snails and bake for 10 minutes. My favorite accompaniment?? Lots of crust bread to soak up the juices!!!!!!!

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