Garlic Burgundy Escargots

by Chef Klaus Mueller


Make a compound butter with the herbs and garlic. Then heat the Escargots in a large non-stick pan with the compound butter.

Can also be served in an Escargot crock pot, which holds 6 Escargots (1/2 dozen).




7 oz Butter
1/2 oz Mixed fine herbs (thyme, marjoram, sage)
1/2 oz Garlic, fine mince
1 tsp Black pepper
1 tsp Hacomat
7 oz Escargots Burgundy Large
7 Extra Large Snail Shells