Burgundian Snails is a typical dish from Burgundy in France. Although it may not seem appealing at first, this dish is very popular and some even go outside through the rain searching for some.

Recipe of Burgundian Snails

Ingredients

• 6 dozen snails.
• 200g of butter.
• 25g of parsley.
• 20g of garlic.
• 10g of shallots.
• Salt and pepper.

Preparation

• The day before, cut the butter into pieces and let it soften.
• Wash, dry, thin out and chop the parsley.
• Peel and chop the garlic and shallot.
• Knead the butter with a wooden spoon until it forms a consistency of cream.
• Add the parsley, shallot, garlic, a little salt and a little pepper.
• Mix and put the butter in the refrigerator for the next day.
• The day you eat the snails, preheat the oven to 200 ° C, grill position.
• Take the snails out of the shells and drain them.
• Put butter in the bottom of each shell and then add a snail and put more butter.
• Bake for 5-10 minutes.

Enjoy!