Escargot Bourguignon

Step 1

Preheat your oven to 425 degrees

Step 2

open and drain the snails from the can

Step 3

put one snail into one shell and stuff it toward the inside to allow for plenty of the butter mixture to get inside the shell.

Step 4

Mix all together the butter, shallots, garlic, parsley and add salt and pepper to taste

Step 5

spoon mixture into each shell.

Step 6

Place shells on a escargot tray and place in oven.

Step 7

cook until the butter is nice and bubbly.

Step 8

Remove and serve with escargot tongs and small forks.

Step 9

Slice the baguette and serve with any leftover butter sauce.

Step 10

To eat, grab an escargot with the tongs, use a small fork to remove the snail and put it onto a baguette slice. Eat, YUM!!!!