ESCARGOT

 ESCARGOT

INGREDIENTS: Canned snails, 2 sticks butter, 1/4 cup fresh chopped parsley, 2 tbs white wine, 1 tbs cognac, 3 cloves crushed garlic, 1diced shallot, 1/2 tsp each salt, pepper and nutmeg, 2 tbs gluten free bread crumbs, 2 tbs grated parmesan cheese

Snail shells or hallowed out mushrooms. We did both!

I melted the butter and added everything through the nutmeg and simmered for one half hour, then I added the bread crumbs, cheese and the snails cut up small and heated on low for another 5 minutes. How many snails you use depends on how many you are going to make. We used approximately 1/2 snail per shell and a whole snail for the mushrooms. We counted out the shells and shrooms and figured out how many snails to use that way. The rest we put in a baggie in the freezer for next time. 

Heat oven to 400. Arrange the snails on a bed of sea salt, stuff the mix in the shell and bake for 20 minutes.  We served with crusty bread!