Burgundy Snails Baked in Garlic and Parsley Butter

What you need

• 24 canned snails, with 24 cleaned shells
• 115 g (1 stick) unsalted butter, softened
• 2 cloves garlic, very finely minced
• 1 small shallot, very finely minced
• 2 tbsp flat-leaf parsley, finely chopped
• 1/2 tsp salt
• black pepper, freshly ground, to taste
• baguette, sliced, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Mash the butter with the garlic, shallot, parsley, salt and a good grind of pepper until evenly green.

3. 3

   Tip the snails into a sieve, rinse under cold water and pat dry.

4. 4

   Push a little of the herb butter into each shell, slide in a snail, then pack the opening with more butter so it is sealed.

5. 5

   Stand the shells opening up in an escargot dish or on a tray of coarse salt so they do not tip over.

6. 6

   Bake until the butter is sizzling and bubbling at the openings, 10-12 min.

7. 7

   Serve straight away with the baguette for mopping up the butter.

Imported from coolinarco.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.