Mar 5, 2008
Escargot
- 14 canned snails, drained
- 1 large garlic clove, cut in very thin slivers
- 1/4 cup butter, cold, sliced thin
- the juice of half a lemon
- 1/4 cup parsley, minced
- sea salt and cracked pepper
- 14 medium sized mushrooms, stems removed
- Preheat the oven to 400 F.
- Rub a baking dish with olive oil and the set the mushroom caps, cavity side up in the dish.
- Sprinkle with the lemon juice.
- Lay a sliver of garlic in each cavity. Top with the escargot.
- Lay a slice of the butter on each one and then season with salt and pepper.
- Roast in the oven for about 20 minutes.
- Sprinkle with the parsley.
- Serve with a baguette.
yummy however watch you don’t put too much garlic because it is very spicy