Recipe Escargots Vol-au-Vent (Seafood)

Required Ingredients:

• 12 helix snails, without shells
• 1/2 cup butter, softened
• 2 cloves garlic, finely chopped
• 1 green onion, finely chopped
• 1 tablespoon finely minced fresh parsley
• 1 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 2 tablespoons dry white wine
• 12 puff pastry shells
• 12 mushroom caps

Preparing/Cooking:

• Preheat oven to 400 degrees F (200 degrees C).
• Drain escargots; rinse in cold water and drain again.
• In a mixing bowl, combine the butter, garlic, green onion, parsley, pepper, nutmeg and wine.
• Mix thoroughly.
• Place 1 teaspoon of butter mixture into each pastry shell.
• Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top.
• Arrange pastry shells on a 10x15 inch baking sheet.
• Bake in a preheated oven for 8 to 10 minutes or until golden brown.

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