|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Parsley flakes||1 Teaspoon|
|Finely chopped shallots/Finely chopped onions||1 Tablespoon|
|Canned snails with shells||4 1⁄2 Ounce (1 Can)|
heat butter slightly until soft but not melted.
Add garlic powder, parsley flakes and shallots and cream well.
Wash and drain snails.
Place 1/4 teaspoon butter mixture in each shell.
Place snails in shells.
Pack remaining butter mixture into shells to seal.
Place 6 at a time in escargot dish or on small plate.
Bake in a preheated oven until done.
Serve with crusty bread