24 each Helix Snails
4 oz. Red Wine

In a hot pan, add the red wine and the snails. Reduce the red wine. Place two snails in each well of the cassoulet and then top with a generous portion of the Garlic-Walnut Butter. Place the cassoulet under the broiler.

1 lb. Butter, softened and sliced

2 oz. Walnuts, finely chopped and sautéed

1 tsp. Lemon juice
1 oz. Sherry
1 tsp. Parsley, finely chopped

2 cloves Fresh garlic, peeled and minced
4 dashes Tabasco Sauce
4 dashes Worcestershire Sauce
Stax’s Seasoning to taste
Cracker Meal to bind

In a hot sauté pan with Canola oil, add the walnuts and sauté until the aroma of the walnuts begins to appear. In a mixer, mix the softened butter, the walnuts, lemon juice, sherry, parsley, garlic, Worcestershire sauce and Tabasco Sauce. Fold the Stax’s Seasoning and cracker meal and mix until smooth.