1/2 c. butter
2 tbsp. dried parsley flakes
7 1/2 oz. can snails, drained
1 clove garlic, chopped finely
Dash pepper
Snail shells

Cream butter and seasonings in a small bowl. Place 1/4 teaspoon seasoned butter into each shell, top with the snail; fill to the rim with seasoned butter. Repeat for each shell. Place snails on shell (escargots) on glass platter. Microwave on Defrost for 3 to 3 1/2 minutes or until butter begins to bubble.