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Escargots à la bourguignonne (snails in garlic butter)

Name: Escargots à la bourguignonne (snails in garlic butter)
Total time: 30 min
Yield: serves 4
Ingredients: 24 Snails; 150 g Butter; 3 gousses Garlic; 1 poignée Parsley

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Snails — to buy24
Butter — to buy150 g
Garlic — to buy3 gousses
Parsley — to buy1 poignée

Preparation

Preheat the oven to 200 °C (400 °F).
Make the garlic butter: mix the soft butter with the chopped garlic and parsley, season with salt and pepper.
Place a snail in each shell, then seal with a generous knob of garlic butter that fills the opening well.
Arrange the shells, opening up, in a special snail dish or on a bed of coarse salt so they stay steady.
Bake for 10 minutes at 200 °C, until the butter sizzles and is fully melted.
Serve immediately, piping hot, with bread to mop up the butter.