| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Appetizers, French | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Soft butter |
| 1 | t | Minced shallots |
| 1 | Clove garlic, large | |
| crushed | ||
| 1 | T | Minced parsley |
| 1 | T | Finely minced celery |
| 1/4 | t | Salt |
| Freshly ground black pepper | ||
| to taste | ||
| 12 | Mushrooms | |
| 12 | Canned snails, drained |
INSTRUCTIONS
Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or in a shallow baking-serving dish. Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter. Before serving, bake in a moderate oven (375 degrees) about 15 minutes. NOTE: Any leftover herbed butter may be used for baked or broiled fish. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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