|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Thinly sliced green onion||1 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Snails||1 Can (10 oz)|
|Dry bread crumbs||2 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
Combine butter or margarine, green onion, snipped parsley, minced garlic, salt, and dash pepper; blend together.
Thoroughly drain snails.
Rinse snails and 12 snail shells.
Place a little of the green butter mixture in bottom of each snail shell.
Add a snail and more butter mixture.
Sprinkle opening of each shell lightly with bread crumbs.
Place 6 filled shells on each of 2 snail dishes; pour 2 tablespoons wine in bottom of each dish.
Bake at 400Â° for 8 minutes.
To eat, remove snail from shell with small fork, pouring liquid into the snail plate.
Dip French bread in wine mixture in plate and eat.