Beurre pour Escargots - Snail Butter

For: snails, broiled meats and fish; for basting baked or broiled fish or

mushrooms; for broiled mussels, clams, or oysters

1/2 cup butter

2 Tb minced shallots or green onions

1 to 3 cloves mashed garlic, depending on your taste for garlic

2 Tb minced parsley

Salt and pepper

....Cream the butter well. Twist the shallots or onions into a ball in the

....corner of a towel to extract their juice. Beat them into the butter with

....the garlic and parsley. Season to taste with salt and pepper.

------------------------------

This is a fan favorite among my family and friends, claiming this is the best

butter they had ever tasted! Spreading on French bread if preferred.

Some personal notes on the recipe:

1 - If you have a favorite salted butter, use that instead of added seasoning.

2 - 1 Tb of minced shallots is equivalent to one shallot.

3 - I tried 3 cloves, and it was too much. I highly recommend only 1 clove.

4 - Since I didn't have fresh parsley, I used 1 Tb of dried parsley instead.

5 - Warm the butter to room temperature before mixing the ingredients.

6 - 1/2 cup of butter is 4 oz. I put the finished product in a 7oz ramekin.