|Snails||48 (With The Shells Separate)|
|Butter||1 Cup (16 tbs)|
|Shallots||1 1⁄2 Tablespoon|
|Freshly ground pepper||1 Teaspoon|
1 Cut the butter into small pieces and leave it to soften in a bowl. Wash and finely chop the parsley. Peel and chop the garlic and the shallots.
2 Mix together the softened butter, the salt, the pepper and the chopped garlic, shallots and parsley. Beat all the ingredients together with a wooden spoon. Put this butter into a piping (decorator's) bag fitted with a large plain pipe.
3 Pipe a little butter into each shell and then place a snail in each one as well. Finish by filling the shells completely with the flavored butter.
4 Preheat the oven to 350Â°F. Place the snails in their shells in a snail plate and then put the plate into the oven and serve the snails the moment that the butter begins to melt (about 7 minutes).
Tips: 1 If you do not want to use the snail shells, use instead the special snail plates available, with hollows for each snail. Pipe or put a little snail butter in each hollow, then place a snail on top and then fill up with butter as before. 2 It is important to keep the snail shells firmly in place during heating, with their openings at the top so the butter does not run out when hot. A good way to keep the shells steady is to sit them on crumpled aluminum foil, lining each hollow.