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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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This wonderful appeatizer will speak for itself. Ingredients:
1/2 cup butter (1 stick) |
1 teaspoon shallot, chopped |
1 teaspoon parsley, chopped |
1 1/2 teaspoons garlic, minced |
1 lemon, juice of |
1 dash worcestershire sauce |
1 dash tabasco sauce |
salt and pepper |
1 tablespoon pernod |
escargot, drained and rinsed |
dry white wine |
snail shells, for serving |
Directions:
1. In a bowl cream together the butter, shallots, parsley, garlic, lemon.
2. juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
3. Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
4. Drain them.
5. Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
6. Place the shells in an oven-proof serving.
7. pan and bake them at 450 degrees F. until the butter begins to sizzle.
8. Just before serving, sprinkle each escargot with a little dry white wine.
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