Escargots de Bourgogne

Method

1. 1 Beat softened unsalted butter with minced garlic, chopped shallots, chopped parsley, salt, and pepper until smooth and green.
2. 2 Wash the cleaned snails, drain them, and put them back into their shells, one snail per shell.
3. 3 Spread a generous amount of garlic butter over the shell opening, pressing firmly to seal it completely. Arrange the snails in a specialized tray with the shells facing upwards.
4. 4 Bake at 200°C for 12 minutes until the butter is bubbling and golden brown, and the garlic aroma is released.
5. 5 Serve hot with baguette bread for dipping in the melted butter.

With an appliance

• Air fryer 39 min

  For step 4: spray oil on the outside of the snail tray, run the steam oven at 215 degrees for 7 minutes and rotate the tray after 4 minutes; the butter will turn golden brown 5 minutes earlier, each shell must be kept upright and divided into batches.