LOCATION: Recipes >> Shellfish >> Escargot 21
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Escargot 21
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SNAILS IN MUSHROOMS CAPS
1 can 24 snails
2 Tbsp. chopped shallots
1 very finely chopped clove garlic
1 Tbsp. chopped fresh parsley
salt and pepper
12 large or 24 small mushrooms
1 stick butter
1/4 tsp. dried mustard
lemon wedges
Preheat oven to 375 degrees. Melt butter, add shallots, parsley,
garlic and seasonings. Wash and drain snails. Put in pot with butter
and coat; transfer them to mushroom caps. Pour butter sauce over
them. Bake 10 minutes. Garnish with parsley sprigs and lemon
wedges.
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