2 garlic cloves
2 tsp finely chopped flat-leaved
½ cup (125 g) butter
Salt, black pepper
- Peel the shallot and garlic and chop finely.
- Mix with parsley and butter and season with salt and pepper to taste.
- The butter is spread in the opening of the snail shells.
- The snails are the heated in the oven until the butter has melted.
- The snails are immediately removed from the oven-the butter should not become brown-and served with a baguette or simple bread.