Escargots A La Bourguignonne

• 24 snails, rinsed and drained
• 24 snail shells
• 12 tablespoons unsalted butter
• 1 1/2 tablespoons shallots, finely chopped
• 1/2 tablespoon garlic, finely chopped
• 1/2 tablespoon parsley, finely chopped
• 2 teaspoons salt
• 1/2 teaspoon black pepper

1. In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined.
2. Put about 1/4 tablespoon of the butter in each shell, followed by a snail, and then another 1/4 tablespoon of butter.
3. Place on individual oven-proof serving dishes and bake in a 400F (200C) oven for 10 to 15 minutes, until the butter begins to bubble.
4. Serve with crusty French bread (baguette) for sopping up the sauce.
5. * Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.

shells, unsalted butter, shallots, garlic, parsley, salt, black pepper

Taken from www.food.com/recipe/escargots-a-la-bourguignonne-319778 (may not work)