Sardines & Chocolat

Ingredients:

• 2 T unsalted butter
• 2 large shallots, minced
• 1/2 c minced flat-leaf parsley
• 1/2 c minced cilantro
• 1/4 c minced chives
• 2 T minced tarragon
• salt & freshly ground pepper
• Two cans Bourgogne Escargots, rinsed
• 1/2 c dry white wine
• 1 c heavy cream

Directions:

1. Melt the butter in a large skillet. Add the shallots and cook over low heat until softened but not browned, about 4 minutes. Add the parsley, cilantro, chives, and tarragon, season with salt and pepper, and cook over moderate heat until fragrant, about 3 minutes. Add the snails and cook for 1 minute. Add the cream and simmer until thickened, about 5 minutes. Season with salt and pepper.
2. Serve with crusty bread, or spoon into baked puff pastry shells.

Recipe from Food & Wine