French Escargot in Garlic Butter

Ingredients

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

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   In a mixing bowl, combine softened butter, minced garlic, chopped parsley, salt, and black pepper. Mix until well blended.
3. 03
   Add the white wine to the butter mixture and stir until fully incorporated.
4. 04
   Place one escargot in each shell and fill the remaining space with the garlic butter mixture.
5. 05
   Arrange the filled shells on a baking dish, ensuring they are stable and won't tip over.
6. 06
   Bake in the preheated oven for 12-15 minutes, or until the butter is bubbling and the escargots are heated through.
7. 07
   Carefully remove from the oven and allow to cool slightly before serving.
8. 08
   Serve the escargots hot, with crusty bread to soak up the delicious garlic butter.