Snails with Herb Butter
|Extra large snails||1 Can (10 oz) (18 Counts)|
|Butter/Margarine||1⁄4 Pound, softened (1/2 Cup)|
|Garlic clove||2 Small, minced or pressed|
|Chopped chives/Chopped green onion tops||2 Teaspoon|
|Minced parsley||1 Tablespoon|
|Dry snail shells||18 (Real Or Artificial)|
|Grated parmesan cheese||8 Tablespoon|
Drain snails, rinse, then drain thoroughly on paper towels.
Stir together butter, garlic, chives, and parsley until well blended.
Put a small bit of seasoned butter mixture in each shell and then tuck in a snail.
Seal in with remaining butter mixture, dividing evenly among snails.
Press buttered surface firmly into grated cheese.
Place shells, cheese side up, in snail pans (three 6-snail size, or one 12-snail size plus one 6-snail size) or individual baking pans.
To serve, bake, uncovered, in a 500° oven for 5 minutes or until cheese is lightly browned and butter is bubbly.
If desired, serve on sliced French bread or rolls.