Seafood -Escargots

Escargots in Mushroom Caps use as an appetizer

Ingredients

18 Snails
1/2 cup Butter
1 cup White wine
2 Tablespoon Chopped onion
4 Tablespoons garlic, minced
1 Dash allspice
1 teaspoon Soy sauce
3 Tablespoons Finely chopped parsley
2 Tablespoons Minced green onions
1/4 teaspoon Nutmeg
18 Mushroom caps or snail shells

Directions

In a sauce pan, combine white wine, onion, garlic, allspice, and soy sauce. Add snails and simmer over low heat 10 minutes. Remove and drain snails, reserving liquid. To this liquid add butter, parsley and green onions. Heat through. Add nutmeg. Place mushroom caps(or if you have them and prefer use the shells) in baking dish, top each with a snail, and pour liquid over all. Bake at 450 degrees for 7 minutes. Serve immediately with sliced french bread.

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