Escargot With Puff Pastry

• 1 head garlic, separated into cloves, peeled and minced
• 1 shallot, minced
• 1/2 cup extra virgin olive oil
• 1/2cup butter
• 1/2 teaspoon dried rosemary, finely chopped
• 1/4 teaspoon thyme
• 1/8 teaspoon nutmeg
• Salt and freshly ground black pepper
• 24 canned snails, drained and cut in half lengthwise
• 1/4 cup Italian parsley, chopped
• 1 sheet of frozen puff pastry, thawed

1. Heat oil and butter. Add shallot and garlic and saute 2 minutes. Add rosemary, thyme, nutmeg, salt and pepper. Simmer for 1 minute. Add snails and simmer for 30 minutes, stirring occasionally. Place 1 piece of snail in each of 4 escargots bowl cups. Top with butter-garlic mixture. Cut out 24 1- inch rounds of puff pastry and top each snail with 1 round. Bake at 400 degrees for 15-20 minutes, until pastry is puffed and lightly browned. Serves 4.

garlic, shallot, extra virgin olive oil, butter, rosemary, thyme, nutmeg, salt, lengthwise, italian parsley, pastry

Taken from www.epicurious.com/recipes/member/views/escargot-with-puff-pastry-50084368 (may not work)