How to make
Leave the butter at room temperature to soften.
Finely chop the parsley and press the garlic cloves. Mix them with the butter, add tarragon and as much salt and black pepper as you like. Mix well, until a homogeneous mixture is obtained.
Wash the empty snail shells thoroughly and boil them in boiling water just in case. Strain them from the water and put one boiled and cleaned snail in each.
Fill the shells with the butter mixture, by using a small teaspoon to close up the openings well.
In the baking pan, in which you will bake them, pour the coarse sea salt and spread it out.
Make holes or nests in it, in which you will put the snails with the opening facing up. This way, the butter won't leak out when baking.
Put the baking pan in a very well heated oven and bake them for 5-6 minutes.
Serve this French delicacy in portioned plates, the snails should be 13 per serving.
And don't forget the white wine!
Enjoy and cheers!
The Burgundy-Style Snails are ready.
