Escargot with Nut Butter

INGREDIENTS:25small to medium red skin potatoes, cleaned
50escargot
Butter
1 lb.butter
½ cup roasted macadamia nuts, coarsely chopped
½ cup parsley, chopped very fine
½ cup chopped garlic
splash (about ½ tsp.) Pernod
salt and pepper to taste, if desiredDIRECTIONS:1. For butter: cream butter. Add nuts, parsley, garlic and Pernod. Season with salt and pepper if desired. Cover and reserve cold.
2. For potatoes: boil or steam until they a

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