Ingredients
1 head garlic, separated into cloves, peeled and minced
1 shallot, minced
1/2 cup extra virgin olive oil
1/2cup butter
1/2 teaspoon dried rosemary, finely chopped
1/4 teaspoon thyme
1/8 teaspoon nutmeg
Salt and freshly ground black pepper
24 canned snails, drained and cut in half lengthwise
1/4 cup Italian parsley, chopped
1 sheet of frozen puff pastry, thawed
Preparation
Heat oil and butter. Add shallot and garlic and saute 2 minutes. Add rosemary, thyme, nutmeg, salt and pepper. Simmer for 1 minute. Add snails and simmer for 30 minutes, stirring occasionally. Place 1 piece of snail in each of 4 escargots bowl cups. Top with butter-garlic mixture. Cut out 24 1- inch rounds of puff pastry and top each snail with 1 round. Bake at 400 degrees for 15-20 minutes, until pastry is puffed and lightly browned. Serves 4.
