Escargot Appetizer

12-24 large snails and shells
1 Lemon

Butter Sauce:
(IMPORTANT Note: Make sauce the night before and refrigerate)

mix all of the following ingredients until well blended

1/2 cup butter, softened
1 teaspoon shallots, minced
4 cloves garlic, minced
1/2 teaspoon salt

Making the dish:

Preheat oven to 400 degrees

Take your 12 to 24 large snails out of their shells – rinse well, and drain. Drizzle with juice of the lemon. Put 1/2 tsp. of the butter mixture into the snail shells. Put snail back in its shell, with the soft, smaller, tapered end in first and the flat, calloused end facing out. Add another 1/2 tsp. of the butter on top of the snails.

Bake in oven for about 10 – 15 minutes, or until butter is completely melted and bubbly.

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