Escargots

[vinnyv]

These little buggers are delicious and even if you cant bring yourself to eat them the butter sauce dipped with french bread is to die for.

1/2 cup salted butter, softened
1 teaspoon shallots, minced
3 cloves garlic, minced
1/2 teaspoon salt
***SNAILS***
24 large snails
dry vermouth
1/2 teaspoon of the butter mixture (above)
French bread

Escargot Butter: Make the day before serving.

Mix together well and refrigerate. (If making more than a couple of days in advance, freeze this butter. However, note that this butter is not good if left in the freezer more than a week.)

Now for the snails - - - Day of serving.

12 to 24 large snails, canned, rinsed well, and drained. Its not necessary, but very nice to soak the snails in dry vermouth for about 15 minutes and then drain. Put about 1/4 to 1/2 tsp. of the butter mixture into the snail shells. Put a snail in each shell, with the soft, smaller, tapered end in first and the flat, calloused end facing out. (This is the way the snail faced the world. He fits well in the shell this way!) If you have extra snails you can put 2 in 1 shell. Add another 1/2 tsp. of the butter on top of the snails. Refrigerate if not ready to pop these into the oven -- up to half a day is OK if covered with plastic wrap.

Heat in 400 degree F oven for about 10 minutes. The butter should be completely melted and bubbly.

Serve with a chunk of French bread to soak up the extra butter. Easy and delicious! (Unused butter is terrific on fish or vegetables.) Enjoy