Escargot

Escargot

3 scallions
1 cup white wine, divided
1 (4 1/2 ounce) can large snails
Snail shells
1/2 cup butter, softened
2 tablespoons finely chopped parsley
2 teaspoons garlic salt
Bread crumbs

Finely chop scallions, using some of the green tops. Saut

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