Gratin D' Escargots

This recipe is easy to prepare and is great as an appetizer or as a light meal by itself. Presently the recipe is for 2 people but will easily double or triple for more people. The recipe comes from the cookbook "Les gratins de Christophe". Dont forget to serve with crusty bread and a nice glass of wine. Enjoy

• Ready In: 17 mins
• Serves: 2

Ingredients

• 2  ounces butter, soft
• 1  tablespoon flat leaf parsley, finely minced
• 1  small garlic clove, finely minced
• 1  small shallot, minced
•  fine salt, to taste
•  fresh ground pepper, to taste
• 3 1⁄2 ounces  snails, rinsed and drained
• 1 1⁄2 ounces gruyere cheese, grated

Directions

1. Preheat oven to 230C or 450°F.
2. Finely mince the parsley, garlic and shallot.
3. Mix the butter, parsley, garlic and shallot together with a spatula until well combined and smooth.
4. Spread the butter compound evenly between individual ceramic or metal ramikins.
5. Arrange the snails on top of the butter in a single layer. Salt and pepper to taste.
6. Bake the snails until the butter is bubbling and the snails are heated through, about 5 minutes.
7. Place the cheese over the top of the snails and continue baking until the cheese is melted.
8. Serve immediately.