Ingredients

How to make it

  • Place escargot in individual ramekins, or the store bought ceramic shells made just for them.
  • Stir garlic into wine.
  • Spoon wine mixture over escargot.
  • Marinate at least 2 hours
  • Mix herbs with softened butter
  • Press 1 teaspoon butter over each escargot, or opening of shell.
  • Place in a shallow baking pan.
  • Bake in 425 degree oven for 10-15 minutes until bubbly.
  • Serve with crusty baguette and a nice crisp white wine.
  • Feel free to dip the bread to soak up all the broth.

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