Ingredients:

1/2 cup (1/4-lb.) butter
1 teaspoon garlic powder
1/2 teaspoon minced parsley flakes
1 can (4-oz.) medium size escargot (about 24 snails) with shells

Preparation Method:

In 1-pt. glass measure, place butter, garlic and parsley. Microwave at High 1 minute or until melted. Stir well.
Drain and rinse snails. Pour small amount of butter sauce into each shell, add snail, then a little more sauce. Snail should be placed inot shell loosely, not plugging hole, because steam will cause it to pop out in heating. Place 6 snails on each of 4 plates. Microwave one plate at a time. Microwave at High 1 to 1 1/2 Minutes. Makes about 24.

Note:

If snails come without shells place 6 snails each in 4 small sauce dishes with 1/4 of sauce. Or, use the special glass or pottery snail dishes which have 6 small compartments. Half fill each compartment with sauce, then add snails.