Snails bourguignon recipe

• 150 g (5.3oz) unsalted butter
• 40 g (1.4oz) shallots, peeled and finely chopped
• 20 g (0.7oz) garlic, peeled and finely chopped
• 40 g (1.4oz) flat leaf parsley, finely chopped
• 1 tsp Pernod, boiled for 10 seconds
• 1 pinch salt
• 1 pinch white pepper, finely ground
• 1 tin of good quality snails (allow 6 snails per person)
• 2 g (0.1oz) garlic, peeled and finely chopped
• 3 g (0.1oz) flat leaf parsley, finely chopped
• 1 pinch salt
• 1 pinch white pepper, finely ground
• 1 tsp extra virgin olive oil

1. To make the garlic and herb butter: mix all of the ingredients together and place in a piping bag.
2. Refrigerate or freeze until needed.
3. To make the snail marinade: Mix all of the ingredients together.
4. Marinate the snails for at least six hours, stirring regularly.
5. Preheat your oven to 220C.
6. Place one snail in each hollow of the snail plate.
7. Cover with herb butter.
8. Bake for 8 minutes.
9. Serve immediately.

butter, shallots, garlic, flat leaf parsley, seconds, salt, white pepper, person, garlic, flat leaf parsley, salt, white pepper, olive oil

Taken from www.lovefood.com/guide/recipes/47494/snails-bourguignon-recipe (may not work)