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Chef Ludo (Trois Mec, Petite Trois)

From Chez Moi – ESCARGOT
Yields: 1 serving (6 escargot)

FOR THE BUTTER:
½ pound Butter (softened)
6 each Garlic Cloves (chopped fine)
½ each Shallots (chopped fine)
½ Tbsp White Wine
1 oz (by volume) Parsley (chopped fine)
1 ½ tsp Kosher Salt
½ tsp White Pepper (ground)
Pinch Nutmeg (ground)

FOR THE ESCARGOT:
6ea Escargot Shells (Extra large)
6ea Escargot (I found online at MyPanier.com and igourmet.com, plus the usual suspects)
1ea Escargot Tray (to bake escargot) *
1ea Baguette * If you do not have an escargot tray, you can crumple foil into the bottom of a baking dish to hold the escargot upright.

Mixing bowl or stand mixer
Piping bag or ziplock bag

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