| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish & seaf, Taste | 4 | Servings | |
INGREDIENTS
| 2/3 | c | Softened butter |
| 1/2 | c | Minced parsley |
| 4 | Shallots | |
| 3 | Garlic cloves, minced | |
| 1 | tb | Pernod, (up to 2) |
| Salt and pepper | ||
| 24 | Canned snails, drained and rinsed |
INSTRUCTIONS
Preheat oven to 425 degrees F. Cream butter and mix in parsley, shallots, garlic and Pernod; season to taste with salt and pepper. Pat snails dry and insert one into each shell, pushing them in as fa r as you can with a forefinger or demitasse spoon. Spoon as much herb butter into shell with demitasse spoon as will fit and smooth it with a small spatula. Put snails into 4 porcelain snail dishes, open ends up, and bake 10 minutes, or until hot and bubbly. >From Taste Show #TS4708 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997
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