Popular in France since prehistory, snails can be enjoyed in many different ways: fricassee, on a skewer, fried with mushrooms or inside a cheese pastry, for example. With regard to the stuffed versions, their butter is flavoured differently according to the region, with wine in Lyon, for example, or mustard near Dijon.

Served very hot in a special dish, in servings of six or twelve, they are best enjoyed with a Marsannay rosé or a nice, cold Aligoté white wine, which comes from the same region. Remember to also pick a good bread to wipe up the excess melted “snail butter” on the bottom of the shells.

Preparation time: 30 mins – Cooking time: 45 mins
Serves 6

Ingredients

• 4 dozen cooked snails and their shells
• 250g butter              
• 1 bouquet garni of parsley
• 4 garlic cloves
• 1 shallot
• Salt and pepper

1. Take out the butter in advance to allow it to soften at room temperature.
2. Peel and crush the garlic cloves before finely chopping the shallot. Wash and chop the parsley. Add garlic, shallot and parsley to the soft butter before mixing well. Season.
3. Place a small amount of garlic butter into the shells, place the snails inside and finish filling the shells with the butter.
4. Place the snails, with the openings facing upwards, in an oven preheated to 200°C for 6 minutes. Check occasionally: when the butter starts to boil, remove them from.

Recommended wine: a dry white, such as a Bourgogne-Aligoté