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5
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Escargot, the way I like it,
May 26, 2008
By skeeter10
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"I've made this same recipe several times, and I prefer the mushroom caps to re-stuffing the escargot back into the shells. I put chives and a small splash of hot sauce in my butter sauce as well, and by butter, I mean *real butter*. No "lite butter " or margarine for this one! Probably not the healthiest thing, but I only have it about once/year. I go nuts with the garlic -- fresh, powdered, and juice, so maybe that will help protect me!"
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27 of 31 people found this review helpful.
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