Ingredients

• 1 clove garlic, crushed
• 2 scallions, finely chopped
• 1 tablespoon finely chopped parsley
• 1 teaspoon Worcestershire sauce
• 1 teaspoon mustard powder
• 1/4 cup softened butter
• Freshly ground salt
• Freshly ground pepper
• 8 mushrooms, each 2 inches in diameter
• 1 lemon, juiced
• 16 snails
• 1 large bunch watercress

Instructions

1. Preheat broiler. Combine garlic, scallions, parsley, Worcestershire sauce, mustard powder, and softened butter. Mix to a paste. Season with salt and pepper.
2. Remove stems from mushrooms. Sprinkle lemon juice over the "veins" of the mushrooms. Add 2 snails to each mushroom and top with seasoned butter. Broil for 5 minutes. Serve on a bed of watercress.