|Snails and snail shells||12|
|Butter||12 Tablespoon, softened|
|Finely chopped shallots/Scallions||2|
|Finely chopped garlic||1 Clove (5 gm)|
|Finely chopped parsley||1 Tablespoon|
|White wine/Pernod||2 Tablespoon|
|Fine bread crumbs||1⁄4 Cup (4 tbs)|
Combine the softened butter with the scallions, garlic and parsley.
Put a little of the mixture in each snail shell.
Slip a snail into each shell.
Seal the opening with the remaining butter.
Add one tablespoon of wine to each dish and scatter the bread crumbs over the snails.
Bake in a preheated oven for four minutes.
Then place under the broiler for two minutes until the crumbs are lightly browned.
This recipe can be doubled and frozen before cooking.