12 large frog legs
1 teaspoon of salt
1/2 cup vegetable oil
grated peel and juice of 1/2 a lemon
3 tablespoon minced purple onion
1 teaspoon dried basil
1 teaspoon dry mustard
2 tablespoon chopped parsley
1 clove garlic minced
1/4 cup butter of margarine
Place 12 large frog legs in a single layer on a baking dish
mix oil, lemon and juice, onion parley, basil, salt, mustard into a marinade
Take 1/3 cup of marinade on cover frog legs and cover with saran wrap and chill for 3 hours, turning from time to time
Brush grill with vegetable oil
drain frog legs
Grill frog legs over medium heat covered for 3 minutes
Turn frog legs and cook an additional 3 minutes until meat is no longer pink
Combine reserved marinade with butter and garlic in sauce pan, cook until butter is melted and pour over frog legs