Ingredients
3 sticks salted butter, softened
1 cup parsley, finely chopped
1 cup cliantro, finely chopped
1 Whole shallot, minced well
1 Whole medium garlic head, minced well
2 tablespoons brandy
1 Can French snails, approximately 32
Salt and Pepper to taste
Preparation
Preheat oven to 350
Drain, rinse and pat dry escargot.
Combine the butter, parsley, cilantro, shallots, garlic, and brandy in a bowl and blend well.
Spray pam in a shallow baking dish then add escargot. Cover escargot with mixture. Bake in oven until butter is bubbly and starting to brown.
