Cooking time: 8 min – Preparation time: 20 min – Serves: 4
Ingredients
48 snails in their shells
350 g butter
4 shallots
2 garlic cloves
4 tbsp chopped parsley
Salt, pepper
Preparation:
1. Finely chop the shallots and crush the garlic. Mix with the parsley, then season with salt and pepper to taste.
2. Soften the butter and blend it with the prepared ingredients.
3. Preheat your Kokko to 240°C.
4. Place a small amount of butter in each shell, smoothing the surface. Arrange the snails in an ovenproof dish lined with dried beans to keep them steady, shells facing up. Cook for 8 minutes.
Tip: Enjoy your snails with a dry white wine.
