1 28-ouncecan(8 dozen) Escargots, rinsed well and drained
baguette bread, for serving
In a large skillet over medium-high heat, melt the butter and saute the onion and garlic until translucent, about 3 minutes.
Next, add the parsley and season with salt and pepper, to taste. Add the wine and the escargots. Simmer for 7 to 10 minutes or until the escargots are heated through being careful not to overcook as they can become rubbery.
Transfer escargots into a serving dish and serve with slices of crusty baguette bread for sopping up the delicious, butter sauce.
Nutritional information is provided as a courtesy and is sourced from the USDA Food Database.