Mini Escargot Skewers with Pastis

Instructions

1. 1

   In a pot, sauté the shallots, garlic and escargots in the butter for 3 minutes. Season with salt and pepper. Deglaze with the pastis and wine and reduce until almost dry. Transfer to a bowl and let cool.

2. 2

   Add the mayonnaise and tarragon. Adjust the seasoning.

3. 3

   Preheat the grill, setting the burners to high. Oil the grate.

4. 4

   Thread the escargots on small wooden skewers that have been soaked in water for 30 minutes.

5. 5

   Grill the skewers for 2 minutes per side. Serve as an hors d’oeuvre.