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ESCARGOT

  • Cooks . com
  • May 9, 2016
  • 1 min read

ESCARGOT 1/2 c. butter 2 tbsp. dried parsley flakes 7 1/2 oz. can snails, drained 1 clove garlic, chopped finely Dash pepper Snail shells

Cream butter and seasonings in a small bowl. Place 1/4 teaspoon seasoned butter into each shell, top with the snail; fill to the rim with seasoned butter. Repeat for each shell. Place snails on shell (escargots) on glass platter. Microwave on Defrost for 3 to 3 1/2 minutes or until butter begins to bubble.

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