- 1 stick butter
- 2 cloves minced garlic
- 2 T minced parsley
- salt, pepper & lemon juice
- snail shells
- 2 dozen snails
Cream butter til fluffy. Beat in garlic & parsley, salt, pepper & lemon juice to taste.
Put 1/4 tsp. butter into shell opening, then twist the snail into shell. Push snail down & cover opening with another 1/4 tsp. butter mixture. Refrigerate for several hours.
Preheat oven to 450. Bake in middle oven for @ 1o min, til butter is bubbling out of snail shells. Serve immediately with French bread for dipping.