Steps
- Preheat the oven to 325°F / 160°C. Soften 300g of unsalted butter; strip and finely chop 3 bunches of flat-leaf parsley.
- Peel and finely chop 5 garlic cloves, removing any green shoots. Mix the garlic and parsley thoroughly into the butter.
- Place 60 commercially cooked snails in clean culinary snail shells. Fill the openings with parsley butter and arrange opening-side up in oven-safe snail dishes.
- Bake for 8-10 minutes, until hot and the butter is bubbling gently. Serve promptly.