Escargo

Done with Black Truffle Oil instead of Garlic

Tastes just like the garlic version without the heavy after taste!

Ingredients:

• 8 oz unsalted butter, room temperature

• 1 bunch parsley, flat leaf chopped

• 1 tbsp of black truffle oil

• 4 green onions chopped

• dash of nutmeg

• salt and pepper, to taste

• 24 Burgundy Snails straight from France

• French bread

Instructions:

• Add the butter, green onions, parsley, black truffle oil, and nutmeg into a food processor and process until smooth.

• Add the butter mixture onto the escargot dish, reserving a little for the top. Top this with escargot and then add the rest of the butter.

• Bake at 425°F for 10-12 minutes. Then, broil for 1-2 minutes.

• Lightly spread olive oil on slices of French bread and broil until golden.

Serve with the French bread for dunking.