photo by Shug22
- Ready In:
- 1 (28 ounce) can extra-large snails
- 1 cup extra light butter
- 1⁄2 teaspoon garlic, minced
- 1 dash white wine
- 1⁄2 cup shredded lowfat mozzarella cheese
- black pepper
- Wash snails, pat dry. Mix the rest of ingredients together in bowl. Put snails in escargot crocks, holds 6 in each crock. Spoon mixture on top. Top with cheese. Place crocks on cookie sheet and bake 16 minutes@ 400 degrees until bubbly. Serve.
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