Full Page 4 x 6 5 x 7

1/4 lb. butter at room temp
1 TBS. chopped green onion (the white part)
3 cloves garlic, smashed
1/2 tsp. pepper
2 TBS. chopped parsley (optional)

This is also known as Beurre d'Escargots.
Mix all ingredients until well blended.
Naturally this is good on snails, but here's the way to have fun:
Use it on canned mussels, small oysters or on small shrimp. Put these in snail shells or artichoke bottoms, or mushroom caps or sliced zucchini, or simply in the indentations in a snail plate; top with snail butter and broil until brown (5 minutes). And it is good just to put in plain old mushroom caps or on clams in half shells, or enclosed in bite sized meatballs.
In this sauce, even a chunk of wood would taste good!

Serves many
Keywords: seafood, snails   Category: Appetizers    Cookbooks: Carl and Hugh, Ferguson Family
Recipe by J. Carl Ferguson, Jr.     Added: April 22, 2006 by deebeeeff     Last Updated: October 02, 2014
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