1 Place the shallots, garlic, and butter in a bowl and mix well with a fork. Add the parsley, season with salt and pepper, mix, and reserve.
2 Drain the snails and place them in a saucepan. Cover with boiling water and cook 5 minutes. Drain and cool under cold running water.
3 Place 1 teaspoon of reserved butter mixture in each snail shell, add a snail and cover with the rest of the butter. Place the filled shells in a dish, cover with plastic wrap and refrigerate for 24 hours so that the snails absorb the flavors.
4 Preheat the oven to medium heat. Place the snails in oven-proof bowls and bake 5 minutes or until the butter is melted. Serve immediately.
Advice of Wine to combine
Suggest from Sommelier
In their homeland, the snails in this preparation are accompanied by white wine made with Chardonnay. Here me could follow the custom, or me could seek out alternatives, such as an elegant Cabernet-Merlot blend, with ripe and flavorful tannins with no astringency.