Yield: 6 servings
|½ cup||Soft butter|
|1 teaspoon||Minced shallots|
|1||Clove garlic (large), crushed|
|1 tablespoon||Minced parsley|
|1 tablespoon||Finely minced celery|
|Freshly ground black pepper to taste|
|12 larges||Canned snails, drained|
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.