Stewed Snails With Mushrooms

Simmer snails, onions, carrots, celery, wine, bouquet garni, and 4 cups water in a large saucepan over medium heat until snails are tender, about 1 1/2 hours. Set aside.

For herb butter, puree washed spinach, basil and butter in a blender or food processor. Transfer to a bowl and stir in parsley, tarragon, chervil, and chives. Season with lemon juice and salt and pepper. Cover and refrigerate.

Trim and slice mushrooms. Heat a small amount of oil in a large saute pan over medium-high heat. Cook about 1/4 of the mushrooms, stirring occasionally, until just brown, about 3 minutes. Season with salt and pepper.

Drain in a colander and set aside. Repeat, cooking mushrooms in batches, adding oil as needed.

Strain snails in a colander and discard vegetables and bouquet garni. Melt butter in saute pan over medium heat, add garlic and shallots, cook for 1 minute, then stir in lemon juice and snails and cook 1-2 minutes.

Add cooked mushrooms and parsley and cook just until heated through. Adjust seasoning. Serve topped with melted herb butter.