Escargot Lyon(serves 4)

8 oz Escargot
2 tsp. Shallot, minced
1 tsp. Chopped Garlic
Juice from 1/2 lemon
1 large firm Tomato
1 Tbsp. Chopped Parsley
1 Tbsp. White Wine
1 Tbsp. Yellow Bell Pepper, fine diced
1/2 Stick Butter
1 tsp. Oil
1/2 tsp. Thyme
Salt and Pepper to taste

Heat oil in a sauté pan until the smoking point. Add the yellow pepper and shallot and sauté until the shallot is opaque. Add the lemon juice and white wine and reduce. Add the butter and melt. Add the escargot and garlic and sauté until heated through. Add remaining ingredients and serve.