Appetiser - Snails

Drain 2 TINS OF 24 SNAILS each. In enamel saucepan, bring to boil 1 CUP DRY WHITE WINE, reduce to 1/2 cup over high heat. Add snails, simmer, covered 8 minutes. Drain snails, reserve wine. In large skillet, saute 6 SHALLOTS and 3 GARLIC CLOVES, ALL MINCED, in 6 T BUTTER for 2 minutes. Add 5 TOMATOES - peeled, seeded, chopped, 1/2 t BASIL, S & P. Simmer 10 mins till most liquid evaporates. Add reserved wine, boil over mod-hi heat, stirring constantly, 5 minutes. Reduce heat to very low, keep sauce warm. In skillet, saute snails in 1/4 CUP BUTTER 3 minutes. Add snails to sauce. Put slice of FRENCH BREAD, toasted and buttered, on each of 6 plates. Top with snails. Garnish with PARSLEY.