A somewhat altered Swiss specialty
Recipe courtesy of Graham Kerr
4 servings


  • 1 clove garlic, crushed
  • 2 scallions, finely chopped
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 1/4 cup softened butter
  • Freshly ground salt
  • Freshly ground pepper
  • 8 mushrooms, each 2 inches in diameter
  • 1 lemon, juiced
  • 16 snails
  • 1 large bunch watercress


Preheat broiler. Combine garlic, scallions, parsley, Worcestershire sauce, mustard powder, and softened butter. Mix to a paste. Season with salt and pepper.

Remove stems from mushrooms. Sprinkle lemon juice over the "veins" of the mushrooms. Add 2 snails to each mushroom and top with seasoned butter. Broil for 5 minutes. Serve on a bed of watercress.

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