My Escargot

• 1 lb spinach (stemmed, torn)
• 2 tablespoons butter
• 1 lb snail (cleaned, drained)
• 1 garlic clove (minced)
• 1 tablespoon anchovy paste
• 3 tablespoons pine nuts
• 1/4 teaspoon orange rind (grated)
• 1/2 cup heavy cream
• 2 tablespoons butter
• salt
• fresh cracked pepper
• fresh grated nutmeg (to taste)
• 1/4 cup gruyere cheese (grated)

1. Heat broiler.
2. Steam spinach until wilted. Squeeze dry. Mince. Set aside.
3. Heat butter in a skillet.
4. Add snails, garlic, paste, pine nuts and rind. Saute 2 minutes.
5. Add cream. Saute 2 more minutes. Remove from heat.
6. Heat butter in another skillet.
7. Add spinach. Saute 2 minutes. Season.
8. Place in a sprayed casserole. Spoon snail mix on top.
9. Top with cheese. Broil 3 minutes.

butter, garlic, anchovy paste, pine nuts, orange rind, heavy cream, butter, salt, fresh cracked pepper, nutmeg, gruyere cheese

Taken from www.food.com/recipe/my-escargot-173629 (may not work)