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Recipe (click to expand)

1cupbutter, softened
2tablespoonshallots, chopped
2tablespoongarlic, chopped
2tablespoonchampagne, or white wine
1tablespoonworcestershire sauce
1tablespoonparsley, fresh, chopped
1teaspoonlemon juice
36eachsnails and shells


Mix, but do not whip, all ingredients except snails. Heat mixture in large skillet. Add snails and simmer 10 to 15 minutes, allowing liquid to cook into snails. Preheat oven to 350 degrees. Put small amount of butter mixture into bottom of each shell. Insert snail using end of fork. Top with additional butter mixture. Continue until all shells are filled, placing them in flat baking dish as they are completed. Pour remaining butter mixture over snails and heat until bubbling, about 10 minutes.

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