56 periwinkles or whelks (allow for waste) garlic, chopped parsley and butter breadcrumbs or puff pastry

Put periwinkles in a large pot with 2 cm of water. Cook for 3 to 5 minutes. Allow to cool slightly. Remove periwinkles from shell with lobster spike or crochet hook. Cut off first part of the snail and discard, as it is very tough. Take 48 porcelain snail pots, place the tail of a periwinkle in each one and fill the pot with garlic butter. Top each small container with a round of puff pastry cut slightly larger than the top of the pot. Glaze with egg wash. It you do not wish to use puff pastry just sprinkle the top with breadcrumbs. Place prepared pots on a baking tray and cook in a pre-heated 220'C oven for 14 minutes. Susan and Jean Jacques Lale Demoz. Bon-Appetit, Exec.Chef. Magnus Johansson

~End Recipe Export- From the files of Exec.Chef Magnus Johansson ___ Terminate 1.50/Pro ! Origin: Shezza's Point - Down Under (3:640/937.7)