How to cook snails Burgundy style?

Leave the butter at room temperature beforehand to soften.

Chop the parsley, press the garlic cloves. Mix them with the oil, add the tarragon, salt and pepper to taste. Mix well until you get a homogeneous mixture.

The empty shells of the snails Wash them thoroughly and boil them in boiling water just in case. Drain them from the water and put one kernel of the previously boiled and cleaned snails in each one.

Fill the shells with the butter mixture, using a small coffee spoon to seal the openings well.

In the baking tray in which you will bake them, pour the sea ​​salt and spread it out.

Make holes or slots in it, in which you will place the snails with the opening facing up. This way, the oil will not leak out while frying.

Place the tray in a hot oven and bake for 5-6 minutes.

Serve this French delicacy in portioned plates, with 13 snails per serving.

And don't forget the white wine !

Bon appetit and cheers!

Snails in Burgundy are ready.