Roman snails with herb butter

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash snails and let them drain on a sieve. Wash parsley and chop finely. Peel shallots and garlic and also chop finely. Cream butter and mix with parsley, shallots and garlic.

2. 2

   Season to taste with pepper, salt and brandy. Put one snail into each housing and pour in about 1/2 teaspoon of the snail liquid. Cover the opening with herb butter. Put 6 snails in a snail pan and add the remaining herb butter.

3. 3

   Bake in the preheated oven (electric oven: 250°C/ gas: level 5) for approx. 15 minutes until the herb butter foams. Fresh white bread tastes good with it.