Escargots à la Bourguignonne

Ingredients

• 48tinned snails, drained and rinsed
• 7 ozunsalted butter, softened
• 8 clovegarlic, crushed to a paste
• 1 1/2 ozflat-leaf parsley, very finely chopped
• 1 1/2 ozshallots, very finely chopped
• 1/2lemon, juice only
• 1 tspsea salt
• 1/2 tspblack pepper

Method

1. 1

   Beat the softened butter with the garlic, parsley, shallots, lemon juice, salt and pepper until it is uniformly green and completely smooth.

2. 2

   Put the butter in the fridge for ten minutes so it firms up enough to handle without melting on your fingers.

3. 3

   Heat the oven to 400°F. Put a small knob of butter into each hollow of an escargot dish, drop in a snail, then cover it completely with more butter.

4. 4

   Bake until the butter is bubbling hard and beginning to brown at the edges of each hollow.