Janos's Escargot Snack - Escargot in garlic butter sauce

• 1 can of Escargot (24-36 large)
• 2 Tbs (30 ml) butter
• 4 cloves of garlic minced (use only 2 if you are new to garlic)
• 1 tsp (5 ml) fresh parsley
• 1/4 tsp (1 ml) thyme
• salt and pepper to taste
• Italian or French bread

1. Melt butter in saucepan until it bubbles.
2. Add garlic, saute slowly until light brown (do not burn garlic!)
3. Add thyme and escargot, saute on medium heat for a few minutes.
4. Add parsley and saute for 30 seconds.
5. Salt and pepper to taste.
6. Serve with crusty Italian or French bread or heated pita bread, for dipping in the sauce.
7. A glass of dry white wine goes a long way with it.

butter, garlic, parsley, thyme, salt, italian

Taken from online-cookbook.com/goto/cook/rpage/000098 (may not work)