ESCARGOT
Steps:
- Preheat oven to 400. combine first 4 ingredients in a food processor and pulse until thoroughly mixed. Season with salt and pepper. Divide mixture in half and add into snail shells. Stuff the shells with snails (1 per shell) and then the remaining butter mixture. Place shells, open end up, on a baking pan lined with crumpled aluminum foil (mini muffin pan?) Bake until butter is melted, hot, and bubbly, about 16-18 minutes. Serve with crusty hot french bread
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