Mussels in Snail Butter is a goodwill gesture in the direction of the likes and dislikes of other diners...in this case, a way around an antipathy to eating snails. The garlic and parsley butter usually stuffed into the gastropod's shell along with the creature, is instead spread over mussels on the half-shell. The flavours and style of preparation are essentially those of Escargots de Bourgogne but...without the escargots. This is not an original recipe, nor can it be ascribed to a single individual. I first encountered it in a French restaurant in Kinshasa, Chez Philo.

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