6 to 8
Garlic-parsley butter is the classic topping for escargots (snails), but it goes with any seafood. I like to spread it on bread and grill the bread to make garlic toast.
Cream the butter in a bowl, mixer, or food processor. Beat in the parsley, garlic, and pepper.
Place the butter at the bottom edge of a piece of parchment paper or plastic wrap and roll it into a compact cylinder. Store the butter in the refrigerator or freezer. Cut off ½-inch slices as needed.