24 snails
1/2 c. combined sliced shallots, carrot and celery
1 garlic clove, chopped
1/2 c. red burgundy wine
1/4 c. pure olive oil
2 whole cloves
8 peppercorns black and white
1 bay leaf

Open can of snails, drain, put in bowl, put in above ingredients, mix well, marinate overnight or for several hours. Drain from marinate and cook as follows:

HERB BUTTER:

12 tbsp. sweet butter
1 1/2 tsp. finely chopped garlic
2 tbsp. finely chopped parsley
2 tbsp. finely chopped fresh chives
1 tsp. lemon juice
Salt and pepper to taste
1/2 c. finely chopped Ritz crackers

Cream the butter in a mixer until light and fluffy. Mix in garlic, parsley, chives, lemon juice and season well with salt and pepper.

Preheat oven to 350 degrees. Put a teaspoon of herb butter in well of baking dish, then add Ritz crackers to remaining herb butter, toss snails in butter, mix well, put one snail in each well over herb butter.

Bake 8 to 9 minutes in oven. Serve very hot with Focaccia Bread, Pita Bread, or French Bread.