12 snails
3 cloves garlic, finely minced
1/2 stick butter
1/4 cup fresh Italian parsley, minced
2 tbsp. chives or shallots, minced
1/8 cup diced tomatoes
1/2 cup cream
salt and pepper, to taste

Sauté garlic (and shallot, if using) in the butter for 2 minutes. Add the snails, parsley and chive mixture and tomato. Cook for 2 more minutes. Add the cream.

Simmer over lowest heat, stirring often, until volume is reduced by one-third and has a thicker consistency.

Serve with a green salad of mixed baby greens and a Vinaigrette.

Serves 4.