Snails Menetrel

• 1 pound butter
• 1/2 cup parsley leaves chopped
• 1 tablespoon garlic crushed
• 3 tablespoons shallots chopped
• 12 each anchovy fillets canned
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon quatre-epices
• 100 each snails canned
• 1/2 cup white wine
• 2 cups bread crumbs white, fresh

1. Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets.
2. Season with the salt, pepper and spice, then work through a fine sieve.
3. Quatre-epices is a plant from the Antilles (West Indies) whose fruit is at the same time reminiscent of pepper, cinnamon, nutmeg and clove.
4. Place a piece of butter the size of a bean inside each snail shell.
5. Add the snail, then close up the shell with some more butter, pressing it down firmly.
6. Arrange the snails on a dish and moisten with the wine if liked.
7. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes.

butter, parsley, garlic, shallots, salt, black pepper, white wine, bread crumbs white

Taken from recipeland.com/recipe/v/snails-menetrel-41455 (may not work)