This video, produced for About.com, features snails cooked in the traditional style of the Burgundy region of France. Do I like snails? No. Do I like Escargot Bourguignon? Yes, because the escargot are drowning in copious amounts of garlic and parsley butter. Do I think that most of the viewers will make this recipe? No. Do I think that some viewers that always wanted to try them will now go for it? Maybe. Do I think this is the most question marks every to appear in the first paragraph of one of my posts? Yes. Should I stop writing like this? Yes. 
This is the classic French method for preparing the slow-moving (which makes them easy to run down) delicacy. While it is true these are basically common garden snails, the ones you buy canned, imported from France, are especially plump and flavorful. I believe they are fattened on a special diet of foie gras and truffles before meeting their fate, but I’m not positive about that part. Anyway, this holiday season, when you’re in that fancy gourmet shop buying that gift basket for the person that you can never figure out what to give, pick up a can of snails, some tiny forks, and a very large bottle of wine …and enjoy!
Ingredients:
1 stick of softened butter
1 tbsp minced shallots
1 1/2 tbsp minced garlic
1/4 cup chopped parsley
black pepper to taste
salt to taste, I used about 1/2 tsp
*this is enough for about 32 snails
This video, produced for About.com, features snails cooked in the traditional style of the 
This is the classic French method for preparing the slow-moving (which makes them easy to run down) delicacy. While it is true these are basically common garden snails, the ones you buy canned, imported from 
