Green Beans in Snail Butter

We prepared these buttery, garlicky green beans at Easter and they have been requested for Christmas as well.  Thanks to David Lebovitz's My Paris Kitchen.

Green Beans in Snail Butter

1 lb green beans, tips removed
2-4 tablespoons unsalted butter
3 tbsp minced garlic
1/2 c finely chopped fresh flat-leaf parsley
1 tsp sea salt or kosher salt
Freshly ground black pepper
Freshly squeezed lemon juice

Steam green beans until tender crisp. Drain and wrap in kitchen towel until ready to use.  (This step can be done ahead and the beans kept in the refrigerator.)

In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 2 to 3 minutes being sure not to brown. Stir in the parsley, salt, and generous grinds of black pepper. Add green beans and stir until the beans are completely cooked/warmed and coated with the garlicky butter. Sprinkle a few drops of lemon juice over the beans, toss a few more times in the butter, and serve.