Shelly's Oklahoma Snails: Snails Menetrel / Escargots a La Menet

• 1 lb butter
• 12 cup parsley, chopped
• 1 tablespoon garlic, Crushed
• 3 tablespoons shallots, chopped
• 12 canned anchovy fillets
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 tablespoon quatre-epices
• 100 canned snails
• 12 cup white wine (optional)
• 2 cups white breadcrumbs (Fresh)

1. Preparation time 25 minutes.
2. Cooking time 8 minutes.
3. Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets.
4. Season with the salt, pepper and spice, then work through a fine sieve.
5. Place a piece of butter the size of a bean inside each snail shell.
6. Add the snail, then close up the shell with some more butter, pressing it down firmly.
7. Arrange the snails on a dish and moisten with the wine if liked.
8. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes.
9. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse.

butter, parsley, garlic, shallots, anchovy, salt, pepper, white wine, white breadcrumbs

Taken from www.food.com/recipe/shellys-oklahoma-snails-snails-menetrel-escargots-a-la-menet-7394 (may not work)