Preparation

The day before, prepare the snail butter: cut the butter into pieces and let it soften at room temperature. Wash, dry, peel and finely chop the parsley. Peel and chop the garlic and chives well.
Work the butter until it has the consistency of a cream. Add parsley, garlic and chives, salt, pepper and mix well. Keep in the refrigerator until the next day (preparing the butter in advance helps to incorporate the flavors better).
On the same day, preheat the oven to the 200oC grill position. Drain the snails well. Make the filling with a little butter prepared with garlic and parsley at the bottom of each peel.
Bake for 5 to 10 minutes, noting: the snails are ready to eat when the butter starts to boil

http://www.cuisine-blog.fr/recette/entrees/escargots-de-bourgogne/

Ingredients

  • 6 dozen canned snails
  • 200 grams of butter
  • 25 grams of parsley
  • 20 grams of garlic
  • 10 grams of chives
  • 3 to 5 grams of salt
  • Pepper to taste