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Escargot in Garlic Beurre – Hip Hop Cookbook

Escargot in Garlic Beurre

16 large canned snails
1 shallot, minced
3 garlic cloves, minced
1/4 cup dry white wine
1/3 cup butter
2 tbsp parsley, minced
juice of half a lemon
salt and pepper
16 mushrooms, stems removed

Preheat the oven to 400 F.
Simmer the shallots and garlic in the wine until it has evaporated. Beat the mixture into the butter.
Add the parsley, lemon juice, and then season with the salt and pepper.
Put some butter in each mushroom cap and then top with a snail.
Place the snails on a baking sheet and then bake for about 6 minutes, until hot and the butter has melted. Serve.

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