Escargot in Garlic Herb Butter

Ingredients

• 24 canned escargots, drained and rinsed
• 200 g unsalted butter, softened
• 6 cloves garlic, very finely chopped
• 1 small shallot, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 1 tbsp dry white wine
• 1 pinch ground nutmeg
• salt and freshly ground black pepper to taste
• crusty baguette for serving

Method

1. Preheat the oven to 220°C.
2. Mix the softened butter with the garlic, shallot, parsley, wine, nutmeg, salt and pepper.
3. Place the drained escargots in snail shells or the wells of an escargot dish.
4. Cover each snail generously with the garlic herb butter.
5. Arrange in an ovenproof dish.
6. Bake for 10 to 15 minutes until the butter is bubbling and the garlic is fragrant.
7. Serve immediately with crusty baguette for dipping.