French Escargot in Garlic Butter

Ingredients

• 2 dozen escargots canned, drained
• 1/2 cup unsalted butter softened
• 4 cloves garlic minced
• 1/4 cup parsley finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper freshly ground
• 2 tablespoons dry white wine
• 12 pieces escargot shells cleaned

Instructions

1. 1 Preheat your oven to 375°F (190°C).
2. 2 In a mixing bowl, combine softened butter, minced garlic, chopped parsley, salt, and black pepper. Mix until well blended.
3. 3 Add the white wine to the butter mixture and stir until fully incorporated.
4. 4 Place one escargot in each shell and fill the remaining space with the garlic butter mixture.
5. 5 Arrange the filled shells on a baking dish, ensuring they are stable and won't tip over.
6. 6 Bake in the preheated oven for 12-15 minutes, or until the butter is bubbling and the escargots are heated through.
7. 7 Carefully remove from the oven and allow to cool slightly before serving.
8. 8 Serve the escargots hot, with crusty bread to soak up the delicious garlic butter.