Garlicky escargots, mushrooms

Slice half a shallot very finely and do the same with 3 cloves of garlic, sweat them in 50 gr of salted butter.
Add 4 tbsp chopped parsley. Mix with the garlic/shallot butter, off the heat. 

Clean some mushrooms, take out the stems and fry the hoods in butter

Then heat up snails from a tin in the garlic butter. Then put them in the upturned mushrooms. Add a slice of red pepper and a parsley leaf for colour and serve with fresh crusty bread.