|4.00||garlic — cloves, crushed|
|15.00 ml||lemon juice|
|15.00 ml||fresh parsley — chopped|
|salt and freshly ground black pepper — to taste|
|80.00 g||mozzarella cheese — grated|
|4.00||bread — day-old, brown, crusts removed, cut into fingers|
Melt the butter in a small saucepan. Add the garlic and lemon juice and simmer for about 3 minutes. Rinse the snails under cold running water and pat dry with paper towelling. Add to the butter mixture and heat slowly for about 5 minutes. Season with parsley and salt and pepper if necessary. Spoon the mixture into four serving bowls and sprinkle with the cheese if desired Place under the heated oven grill until the cheese just begins to turn brown. Serve with the brown bread fingers.