Escargot

For quite a while now, Wayne has suggested we try serving escargot at home. That way we don't have to wait for a cruise or a fancy restaurant. While looking for Christmas gifts, I finally remembered his request, so guess what he opened last month? 

Earlier we had noticed a can of snails at the grocery store (an opportunity to remind me of this wish), so we picked it up. That meant we were prepared to serve a fancy first course with our celebratory steak dinner.

We just used the recipe on the can. It was quite delicious, and would probably be even better if I had remembered to look ahead of time and have some shallots in the pantry.

Escargot

• 1 can escargot (12 snails)
• 1/4 cup butter
• 1 tablespoon minced shallot (or red onion)
• 1 clove garlice, minced
• 1 teaspoon parsley, minced
• salt and pepper to taste

Rinse the escargot in boiling water, then place in the escargot pan. Melt the butter with the seasonings, then spoon over the escargot. Bake at 400 degrees for 5-7 minutes, until hot and bubbly. Serve warm.