(IMPORTANT Note: Make sauce the night before and refridgerate)
mix all of the following ingredients until well blended
1/2 cup butter, softened 1 teaspoon shallots, minced 4 cloves garlic, minced 1/2 teaspoon salt
Making the dish:
Preheat oven to 400 degrees
Take your 12 to 24 large snailsout of their shells - rinse well, and drain. Drizzle with juice of the lemon. Put 1/2 tsp. of the butter mixture into the snail shells. Put snail back in its shell, with the soft, smaller, tapered end in first and the flat, calloused end facing out. Add another 1/2 tsp. of the butter on top of the snails.
Bake in oven for about 10 - 15 minutes, or until butter is completely
melted and bubbly.
