This appetizer can be made with the leftover snails from Scallops with Snail-Garlic Butter and Leeks
full lace wigs.
Ingredients
1 stick (8 tablespoons) unsalted butter, softened
1 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot
1 7-ounce can snails, rinsed
Preparation
Preheat oven to 400°F.
Purée butter, garlic
Antique jewelry, parsley, and shallot in a food processor. Season with salt and pepper.
Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter
Outsourcing payroll.
Bake 10 minutes.
PR
