Escargots de Bourgogne (Snails)

Ingredients:

• 12 large canned snails
• 4 oz unsalted butter, at room temperature
• 1 to 2 garlic cloves
• 1 small shallot
• 2 tbsp Italian parsley
• 1/2 tsp salt
• Pinch of freshly ground black pepper

Directions:

1. Drain and rinse the snails.
2. Mince the shallots, garlic and parsley and mix it into the softened butter with the salt and pepper.
3. Spoon a little bit of butter into the bottom of a shell or snail dish. Add a snail and top with a little more butter. Repeat until you've used all the snails.
4. Put the snails in the fridge for at least one hour, or until ready to cook.
5. Preheat the oven to 400 degrees. Put the snails into the oven and cook for 5 to 8 minutes, or until the butter is bubbly.