Escargots

220 grams can of extra large escargots (125 grams drained weight)

12 tablespoons compound butter (recipe below)

¼ cup gluten-free breadcrumbs

Preheat over to 400^oF. Spray 2 escargot plates (with 6 openings in each plate) with non-stick spray.

Rinse and drain the escargot. Divide them evenly between the two plates. (Depending on the size, you may have 12 escargots or 24 escargots. If they are small, put two in each opening.) Top each opening with 1 tablespoon compound butter, and sprinkle with breadcrumbs.

Bake for 15-20 minutes until bubbly.

Compound Butter

This is so useful. In addition to escargots, you can use it on steaks or you can use it to saute vegetables.

1 pound unsalted butter, softened

6 shallots, minced

8 cloves garlic, minced

½ bunch parsley, chopped finely

1 teaspoon salt

Mix all ingredients together.

You can keep this in the refrigerator for use within a week, or you can freeze it.