Escargots de Bourgogne, snails in garlic parsley butter

Steps

1. 1

   Preheat the oven to 200°C. Drain the snails well if using canned or jarred snails.

2. 2

   Mash the butter with the very finely chopped garlic, shallot, parsley, white wine, salt, and pepper until evenly blended.

3. 3

   Place a little herb butter into each snail cavity or shell, add a snail, then seal with more butter.

4. 4

   Bake for 10 to 12 minutes, until the butter is bubbling and aromatic.

5. 5

   Serve immediately while very hot, with bread to catch every drop of the garlic butter.