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1/2 c. softened butter
2 Tbsp. finely chopped parsley
1/8 tsp. each salt and pepper
1 (3 oz.) can snails, drained
1 Tbsp. finely chopped green
2 cloves pressed garlic
1 Tbsp. bread crumbs
1/4 c. white wine
12 snail shells

In a small bowl beat butter, green onion, parsley, salt,
garlic and pepper to form a smooth paste. Put a dab of butter
mixture in the bottom of 12 snail shells. Add the snails and
fill shells with remaining butter mixture. Sprinkle the
opening of the shells with bread crumbs. Arrange snails in a
circular pattern on a glass or paper plate. Pour white wine
into bottom of dish. Microwave, uncovered, on Low for 7 1/2 to
10 minutes or until butter is bubbling. Insert round tooth-
picks. Serve French bread on the side.

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