Escargots à la Bourguignonne

Ingredients

• 24 canned snails
• ½ lb butter
• 1 tbsp shallots
• 1 tsp grated
• 1½ tbsp parsley

Steps

1. Preheat the oven to 400°F.
2. Drain the snails.
3. Rinse the snails.
4. Combine the butter with the shallots, garlic, parsley, salt, and pepper.
5. Blend well.
6. Sauté the mushroom caps, if using, in a small amount of garlic butter until cooked but still firm.
7. Remove from the heat.
8. If using snail shells, place a snail in each shell and fill the rest of the space with garlic butter.
9. If using a snail dish without the shells, place a snail in each indentation and fill the rest of the space with garlic butter.
10. If using mushroom caps, place 2–3 snails in each cap and top with a generous amount of garlic butter.
11. Heat the snails in the oven for 5–7 minutes.
12. Serve with copious quantities of French bread for soaking up the garlic butter.