Grated Snails
From:	Gisele, Aylmer, Quebec, Canada
Comments:	Serve along with a warm crusty bread, warmed-up into the oven wrapped in foil. If you do not have any snail shells, use special snail dishes.
Servings:	4 [6 snails per person]

1/2 cup [115 g] softened butter 2 tablespoons [30 mL] chopped chives 1 clove garlic, finely chopped 1 tablespoon [15 mL] lemon juice Salt and pepper, to taste 24 giant snails, cleaned then pat-dried 24 Gruyere cheese dices 24 snail shells

Preheat oven to 375°F [180°C]. Into a bowl, well mix together softened butter, chopped chives and garlic, and lemon juice. Salt and pepper. Arrange 1 snail into each shell; evenly stuff each shell with butter mixture. Top butter mixture with a dice Gruyere cheese. Arrange onto a baking sheet, open side of shells up. Bake into preheated oven for approximately 10 minutes, to melt cheese completely. Serve immediately.