Escargots Bourgogne (snails)

What could be more French than snails? These make a great gift and a wonderful starter with garlic butter and French bread.

Classic French Snails (Helix Pomatia Line)

Drain the contents through a sieve and put them into shells with prepared butter. Roast in the oven until the butter is bubbling and serve hot.

The classic butter is made by mixing 350g butter with 15g garlic and 35g chopped fresh parsley plus salt, pepper and nutmeg to season.

Ingredients. Snails, water, salt, spices and flavours.