1/2 c Soft butter 1 ts Minced shallots 1 Clove garlic (large), -crushed 1 tb Minced parsley 1 tb Finely minced celery 1/4 ts Salt Freshly ground black pepper -to taste 12 lg Mushrooms 12 lg Canned snails, drained Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or in a shallow baking-serving dish. Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter. Before serving, bake in a moderate oven (375 degrees) about 15 minutes. NOTE: Any leftover herbed butter may be used for baked or broiled fish.
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