Escargot a La Bourguignonne

The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.

• Ready In: 22 mins
• Serves: 8

Ingredients

• 1  cup butter, softened
• 1⁄4 cup parsley, finely chopped
• 2  shallots, minced well
• 2  garlic cloves, minced well, to taste (I prefer extra garlic)
• 2  tablespoons brandy
• 32  canned French snails
• 32  snail shells

Directions

1. Preheat the oven to 350 degrees F.
2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
3. Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
4. Place on a baking pan and bake for twelve minutes.
5. Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
6. Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
7. Also good with a bit of Parmesan sprinkled on top of each.