Escargots in Herbed Cream

Escargots in Herbed Cream is an elegant and sophisticated dish that is perfect for entertaining guests.

The creamy herb sauce adds a delightful texture and flavor to the snails.

Escargots in Herbed Cream may not be for everyone as some people may not enjoy the taste or texture of snails.

Snails are a low-fat source of protein.
The herbs in the dish provide antioxidants and other nutritional benefits.

	4 frozen puff pastry shells , thawed
	2 tablespoons butter
	2 large shallots or 3 medium shallots , minced
	1/2 cup flat leaf parsley , minced
	1/2 cup cilantro , minced
	1/4 cup chives , minced
	2 tablespoons tarragon , minced
	salt & freshly ground black pepper
	2 cans large snails , rinsed ( about 3 dozen )
	1/2 cup dry white wine or 1/4 cup Pernod
	1 cup heavy cream

1.	Preheat the oven to 375°F.
2.	Place the puff pastry shells on a baking sheet and bake for 18-20 minutes or until golden brown.
3.	In a large skillet, melt the butter over medium heat.
4.	Add the shallots and sauté until translucent for about 5 minutes.
5.	Stir in the minced herbs and cook for 1-2 minutes.
6.	Add salt, pepper, and the snails to the skillet and cook for 2-3 minutes.
7.	Add white wine or Pernod and cook until the liquid is reduced by half.
8.	Add heavy cream and bring to a simmer.
9.	Cook until the sauce is slightly thickened.