Benoits Classic French Escargot

• 36 wild Burgundy snails out of their shells
• 4 ounces shallots, finely minced
• 1 head garlic, peeled and finely chopped
• 1 bunch parsley
• 3 tablespoons butter
• 1 small brioche, sliced and cut into 36 small rings each the size of a quarter
• 1 pound butter
• 1 bunch flat Italian parsley, chopped
• 1/4 bunch tarragon
• 1/2 head garlic
• 2 teaspoons fine sea salt
• 1 teaspoon freshly ground black pepper

1. Rinse the wild Burgundy snails.
2. In a saute pan at low heat, add butter and slowly saute the snails with the minced shallots and garlic for 10 minutes.
3. Season to taste and finish by adding the fresh chopped parsley.
4. Set aside and let it cool.

their shells, shallots, garlic, parsley, butter, rings, butter, italian parsley, tarragon, garlic, salt, freshly ground black pepper

Taken from www.foodrepublic.com/recipes/benoits-classic-french-escargot-recipe/ (may not work)