Escargots recipe

Ingredients:

1 cup of butter, softened.
2 tablespoons of shallots, chopped.
2 tablespoons of garlic, chopped.
2 tablespoons of Champagne or other white wine.
1 tablespoon of Worcestershire Sauce.
1 tablespoon of parsley, freshly chopped.
1 teaspoon of brandy.
1 teaspoon of lemon juice.
½ teaspoon of salt.
Pinch of black pepper.
36 snails and shells.

Directions:

Gently combine all of the ingredients except the snails.

In a large skillet, heat the mixture, then add the snails and simmer for about 12 minutes, allowing the liquid to cook into the snails.

Preheat your oven to 350°F (180°C).

Put a small amount of the butter mixture into the bottom of each shell. Insert a snail using end of fork. Top with additional butter mixture. Repeat until all of the shells are filled, placing them in flat baking dish as they are completed.

Pour the remaining butter mixture over the snails and heat until bubbling (about 10 minutes).

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