1. Preparation time 25 minutes. 2. Cooking time 8 minutes. 3. Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets. 4. Season with the salt, pepper and spice, then work through a fine sieve. Place a piece of butter the size of a bean inside each snail shell. 5. Add the snail, then close up the shell with some more butter, pressing it down firmly. 6. Arrange the snails on a dish and moisten with the wine if liked. 7. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes. 8. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse. ---------------------------------------------------------------------------
Nutrition
Ingredients
