1. Preheat oven to 400 degrees. 2. In a small bowl mix the butter, oil, onion, garlic, parsley, and pepper until all are thoroughly combined. 3. Chill till firm about 2 hours. 4. Put about 1/4 tablespoon of the mixture in each shell, followed by a snail, and then top each snail with the remaining mixture. 5. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt. 6. Optional: 7. If using mushrooms towel dry off the dirt, oil caps, pre-bake in oven for 5 minutes then top with snail and top with butter oil mixture. 8. Bake in oven for 10 minutes, until the mixture begins to bubble. 9. Remove to serving platter without loosing any of the sauce. 10. Serve with crusty French bread (baguette) for sopping up the sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
