|Butter||1⁄2 Cup (8 tbs), softened|
|Minced parsley||1 Tablespoon|
|Minced onion||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|White wine||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Canned snails||2 Ounce (1 Can)|
Cream butter with parsley, onion, garlic, wine, and Worcestershire sauce until thoroughly blended.
Refrigerate until ready to use.
Fill a large shallow baking dish with coarse salt to a depth of 1/4 inch.
Drain the snails, reserving liquid.
Spoon 1/8 tea spoon liquid into each shell.
Spoon in 1/4 teaspoon butter, put in a snail, and fill with remaining butter.
Place shells, open side up, in baking dish, pushing shells into the salt to keep them upright.
Bake at 375°F 5 to 7 minutes, or until snails are thoroughly heated.