Ingredients (for 48 snails):

A handful of parsley (also called coriander, persil), minced into puree (or very finely chopped) requires 4 soups The amount of a spoon. This is indispensable and is the essence of the taste of this dish

2-3 cloves of garlic, minced into puree

150 grams of salted butter (if not available, you can Use sweet butter and add a little salt)

You can add a small red onion and mince it. It doesn’t matter if you don’t have it. Don’t overdo it. The onion only enhances the flavor and cannot overwhelm the parsley

Method:

Snails need to be pre-processed: wash them and cook them in water, pick out the snail meat from the shells. Rinse the shells

Take the butter out of the refrigerator and let it soften at room temperature. until it becomes a paste (it needs to be placed next to a heater to soften it in winter, but it cannot be dissolved into a liquid)

Knead all other ingredients into a puree, or chop them into pieces, and mix them with soft butter to form a filling

< p>Dry the shell, put some filling material, add one snail meat, fill the remaining space with filling material, and scrape the opening.

If you don’t have a special snail baking pan, you can use it Place a layer of dry beans under the ordinary baking pan to prevent the snails from rolling. Make sure the opening is flat.

Preheat the oven to 210 degrees and bake for 8-10 minutes. The parsley butter is melted. Don’t worry. If you bake it for too long, the butter will dry out

Eat it while it's hot, with sliced ??baguettes. The bread is dipped in the parsley butter sauce, it's delicious!