March 2001
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1
stick (8 tablespoons) unsalted butter, softened
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1 1/2
teaspoons
minced garlic
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2
tablespoons
finely chopped fresh flat-leaf parsley
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1
tablespoon
minced shallot
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1
7-oz can snails, rinsed
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Preheat oven to 400ºF.
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Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
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Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
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Bake 10 minutes.
