Escargot with Garlic Butter (ehs-kahr-GOH)

Ingredients:

1 tablespoon(s) garlic cloves - minced with salt (Learn How)

1 tablespoon(s) shallot - minced fine (Learn How)

1 tablespoon(s) parsley (flat leaf) - chopped fine

2 teaspoon(s) Pernod

1/2 cup(s) butter (unsalted) - room temperature

1 pinch salt and pepper

20 escargot

Steps:

-Place the minced garlic and shallots in a food processor with the butter.

-Puree together until smooth and add the parsley and Pernod. This can be done by hand also, with a fork.

-Season to taste, compensating for the snails.

-Place one snail in each compartment of the escargot dishes.

-Divide the butter between the snails.

-Bake for 10-15 minutes at 400 degrees, until the butter in bubbling.

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