Burgundy snails baked in herb butter with garlic and parsley — a French bistro staple.
Chef's Notes
Serve sizzling hot — the butter should still be bubbling at the table.
Drained and rinsed
For extra garlic in shells
Drain and rinse snails thoroughly. Push a small knob of herb butter into each shell, nestle a snail inside and top with more butter. Fill all 24 shells.
💡 The butter should be generous — it is the sauce.
Arrange shells butter-side up in snail dishes or a tight-fitting baking tray with crumpled foil to hold them steady. Bake at 200°C for 10–12 minutes until butter is sizzling and golden on top.
Serve immediately sizzling on the dish. Provide snail tongs and forks. Crusty baguette on the side is essential.