|Butter||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Garlic||4 Clove (20 gm), diced or pressed|
|Parmesan cheese||2 Tablespoon|
|Canned snails||4 1⁄2 Ounce (1 can)|
In glass baking dish, cook butter on ROAST (7) for 1 1/2 minutes or until melted.
Add cheese, garlic and lemon juice.
Add snails, cover, cook on HIGH (9) for 2 minutes or until snails are hot.
Tuck snails into individual escargot shells if desired.
Serve with French bread.