Preparation / Directions:
Peel garlic nd chop into fine pieces. Place olive oil and butter in a
frying pan over medium heat. When butter is melted, add onion, garlic,
rosemary and thyme. Then add nutmeg, salt and pepper. Reduce heat to
low and add snails nd parsley; simmer for 30 minutes. While snails are
simmering, clean and remove stems from mushrooms. Arrange mushroom caps
upside down in a 2-inch deep baking sidh and place one snail into each
mushroom cap. Pour garlic mixture over snails and sprinkle with
parsley. Cover with foil and bake for 30 minutes. While snails are
baking, remove the crusts from the bread slices and cut each slice into
4 squares. Toast bread. Serve with escargots.
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