1/2 c  Soft butter
1 ts Minced shallots
1    Clove garlic (large),
-crushed
1 tb Minced parsley
1 tb Finely minced celery
1/4 ts Salt
Freshly ground black pepper
-to taste
12 lg Mushrooms
12 lg Canned snails, drained

Cream 6 tablespoons of the butter with the shallots, garlic, parsley,
celery, salt and pepper. Remove the mushroom stems and reserve for another
purpose. Heat the remaining butter in a skillet. Add the mushroom caps and
turn to coat on all sides. Arrange in the depressions of a snail pan, in
scallop shells or in a shallow baking-serving dish. Place a scant teaspoon
of the herbed butter in each mushroom cap, add a snail and cover it with a
little more butter. Before serving, bake in a moderate oven (375 degrees)
about 15 minutes.

NOTE: Any leftover herbed butter may be used for baked or broiled fish.