Snails with Garlic Butter (Escargots à la Bourguignonne)

France

Published method, 6 steps.

Ingredients

• 24 canned snails
• ½ lb butter, softened
• 1 tbsp minced shallots
• 1 tsp grated or minced garlic
• 1½ tbsp fresh chopped parsley
• Salt to taste
• Pepper, to taste
• 24 snail shells, with snail serving dishes, and snail tongs OR 4 glazed indented earthenware snail serving dishes OR 24 small mushroom caps, trimmed and de-gilled

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