Cooking time: 8 min - Preparation time: 20 min - Serves: 4
Ingredients
48 snails with shells
350 g butter
4 shallots
2 garlic cloves
4 tbsp chopped parsley
Salt, pepper
Preparation:
1. Chop the shallots and crush the garlic. Mix with the parsley and season with salt and pepper to taste.
2. Cream the butter with the previously prepared ingredients.
3. Preheat your Kokko to 240°C.
4. Place a knob of butter in each shell, smoothing the surface. Place the snails in a baking dish, lined with dried beans to hold them in place, shell on back. Cook for 8 minutes.
Tip: Serve snails with a dry white wine.
