No, I have not made this. Yes, I have eaten this (in Paris) and yes, it's good....

Ingredients

• 24 snails, canned
  
• ½ lb. butter, softened
  
• 1 Tbs. shallots, minced
  
• 1 tsp. garlic, grated with a micro plane or finely chopped
  
• 1½ Tbs. fresh parsley, chopped
  
• salt and pepper, to taste
  
• 24 snail shells, with snail serving dishes, and snail tongs, OR
  
• 4 glazed indented earthenware snail serving dishes, OR
  
• 24 small mushroom caps, trimmed and de-gilled
  

Preparation

1. Preheat oven to 400ºF.
   
2. Drain and rinse the snails.
   
3. Combine the butter with the garlic, parsley and seasoning and blend well.
   
4. Sauté the mushroom caps, if used, in a small amount of garlic butter until cooked but still firm. Remove from the heat.
   
5. 
   1. If using snail shells, place a snail in each shell and fill the rest of the space with garlic butter.
   2. If using a snail dish without the shells, place a snail in each indentation and fill the rest of the space with garlic butter.
   3. If using mushroom caps, place 2 or 3 snails in each cap and top with a generous amount of garlic butter.
   
6. Heat the snails in the oven for 5 to 7 minutes and serve with copious quantities of French bread for soaking up the garlic butter.
   

Snails?

They're actually pretty good. They're really buttery and garlic-flavored more than anything.

Yuck!

that looks like poop in a shell.... nasty!!!

cool u kan speak french

same here

true very true

IM CONFUSED NOW

I only know one language


English


AND I AM FAR FROM AT EXPERT AT THAT

OW OK

ya i knw like im in spanish now i a havent learned anything

Actually;


I know a little bit of Spanish

Jose Cuervo!


and Yo Quero Taco Bell